Oyakodon literally means parent and child bowl and it’s a fantastic and easy one pot dish that will come together in a few minutes. Pair it with some miso soup, pickled radish, or some grilled sweet potato for a perfect all together meal. This can be made ahead of time technically but I find it doesn’t reheat well so making your sides and rice ahead of time is what actually will make this a quick dinner. You can make the egg in this bowl as runny or solid as you like depending on your preferences.
Oyakodon
Crack all the eggs in a bowl and break up the yolks but do not scramble the eggs, you want a mix of yolk and whites to remain.
Heat a medium frying pan over medium heat and add the sliced onions in a single layer and cover with dashi, soy sauce, mirin, and sugar and cook until simmering.
Add the chicken pieces to the pan, spreading them out evenly and then cook for 5-6 minutes until the chicken has cooked on one side, then flip the chicken and cook another 3-4 minutes until the chicken is finished.
Add the egg mixture on top of the chicken and onion carefully allowing it to spread to the edges the pan, cook uncovered until it has set. If you prefer more set eggs, you can cook covered instead.
Serve over rice with topping of your choice.
Adapted from Just One Cookbook
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