OyakoDon – The Authentic Japanese Way

OyakoDon – The Authentic Japanese Way 

Oyakodon(親子丼) ~ A comforting bowl of Soft, Fluffy, Egg that soaked up the intensely flavored Dashi-Shoyu Broth, with a well-charred Succulent Chicken Thigh, top over a bowl of warm, fluffy Japanese Rice. It also means Parent and Son Bowl in Japanese.

The eggs are whipped and poured over the broth, allowing the bottom of the egg to absorb the flavor of the broth while the top of the egg is still runny. The broth is then thickened by the egg and when poured over the rice, it’s not overly soupy with  just the right amount of eggy gravy that flow through and coat the rice grains with the gravy. It’s just heavenly.

Top with a raw egg yolk for a creamier and richer mouthfeel.

Making this dish is very simple although I tested a few times before posting this recipe. Reason being, I want to achieve a perfect egg to broth ratio. Too much broth will lead to an excessively wet bowl of rice that lost the original richness of the dish.

After much testing and experimenting, this recipe definitely churned out one of the most impressive Oyakodon you ever had ~ guaranteed rich and flavorful for every mouthful!

Ingredients required are very simple. All you need is chicken thigh, eggs of course, and a well-flavored broth that is made up by shoyu (Japanese soy sauce), mirin, sake, sugar, dashi powder and water.

*I prefer to use a small frying pan – for 1 person serving so that I can slide the whole pan of egg-chicken-gravy into 1 bowl perfectly. Of course, if you are cooking for a big family, you can cook everything together in one big and shallow frying pan and portion the egg-chicken-gravy into each bowl

This recipe is meant to serve 1 very hungry individual. If you are making for a family of 4 for example, you can simply multiply the ingredients by 4. IF you want to cook the egg-chicken-gravy for each person individually, just ladle 1 scoop of dashi-shoyu broth (approx. 100 ml each scoop) for every portion. Alternatively, just cook everything in 1 pan and divide into each portion later.