What is Oyakodon? Oyakodon or Japanese chicken and egg rice bowl, is a classic comfort food dish that consists of bite-sized boneless chicken and thinly sliced onions simmered in an umami-packed sauce typically made with soy sauce, mirin, sake, dashi, and sugar.
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.
Scallion/green onion or mitsuba: Oyakodon is traditionally garnished with chopped mitsuba, a Japanese herb that is similar to parsley. I normally just sprinkle on some thinly sliced scallions for a pop of green and freshness.