Oyakodon

The story

Oyakodon means "parent-and-child bowl," a playful name for a dish of chicken and egg. It's a classic of Japanese home cooking and casual restaurants.

Chicken and onion simmer in dashi broth with soy sauce and mirin, then beaten egg is poured over and cooked just until softly set, before everything slides onto a bowl of hot rice.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 2 cups cooked short-grain rice
• 250 g (9 oz) boneless chicken thigh, cut into bite-size pieces
• ½ onion, thinly sliced
• ¾ cup dashi (or light chicken stock)
• 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar
• 3 eggs, lightly beaten
• Sliced green onion, to finish

Steps

1. In a small frying pan, bring the dashi, soy sauce, mirin and sugar to a simmer.
2. Add the onion and chicken. Simmer 6 to 8 minutes, turning once, until the chicken is cooked through.
3. Pour the beaten eggs evenly over the top. Cover and cook on low for 1 to 2 minutes, until just set but still soft.
4. Slide the chicken and egg over bowls of hot rice, spoon over a little broth, and top with green onion.

Make it your way

• Less salt: use low-sodium soy sauce and a little extra dashi.
• Vegetarian: try tofu and mushrooms with kombu dashi.
• Add greens: a handful of spinach or snap peas with the onion.

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