Oyakodon is a dish that has a special place in my heart for me. It is chicken and egg simmered together and then served over a bowl of rice. Every Sunday, after church, my family and I would eat out at the same restaurant called Yayoiken. This restaurant uses a ticket system, so before sitting down you’d order what you want into a machine, and it prints out tickets for your dish after you pay. Next, the server takes your tickets and then serves your meal. Every time we’d go, I’d order oyakodon.

RECIPE

Ingredients:

• 200g chicken breasts or thighs
• 1 onion
• 150 ml dashi stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• pinch of sugar
• 2 eggs
• 500g cooked rice
• 1 spring onion

1. Cut your chicken pieces into bite-size pieces. Throughout this process, you should be making your rice on the side with a rice cooker.
2. Heat up your dashi stock in a frying pan then add your soy sauce, mirin, and sugar. Once it begins to boil, lower your heat to let it simmer.
3. Add your cut chicken into the pan and cook for about 10 minutes. While this is cooking, chop your onions into thin slices and add it into the pan once the chicken is done cooking.
4. Mix your eggs in a bowl, then add it in the pan with the other ingredients. The key here is to not let the eggs cook for long, as oyakodon is served with a runny egg texture. 1-2 minutes should suffice.
5. Pour the mixture over a bowl of steamed rice.
6. Enjoy!

For a more in-depth recipe, click here.