Traditionally, oyakodon recipe starts with simmering chicken in dashi broth. Once the broth simmers, add sliced chicken thighs, onion slices, and scallions. There’s no oil in Oyako Donburi. The eggs are lightly whisked but the egg white and yolk are still distinct. Saute the onion slices to add flavor base to the broth.
Combine dashi, mirin and shoyu in a large skillet and bring to boil; add chicken, mushrooms and onion. When cooked, reduce heat and sprinkle green onions. In a small bowl, beat eggs slightly and pour over cooked ingredients evenly. Cook until egg is coddled. In the meantime, fill donburi bowl 2/3 full with hot rice.
Oyakodon is an easy one-pot dinner with chicken and flavorful dashi, sake, mirin and soy sauce. Enjoy the taste of Japan at home with this easy meal for two. Boil one cup of water and mix in dashi powder. In a small mixing bowl, combine cooled dashi, soy sauce, sake, mirin and sugar.
That’s a typical scenario but it doesn’t always have to be served individually. Oyako Donburi or known in Japan as Oyakodon is cooked in a single pan where chicken, egg,s and onion are simmered in a special donburi sauce recipe (i.e. the main ingredients for that special sauce is soy sauce and sugar).