This is a classic donburi (bowl of rice topped with food).

  2  people
Ready In min (Prep   + Cook 

Oyako means parent (oya) and child (ko). The name comes from the main proteins in the dish: chicken (the parent) and egg (the child). Some shops use this name to market other ingredients, such as duck (kamo no oyakodon). In Kansai, the west of Japan, some shops refer to this dish as “cousin (itoko) don”. There is even a seafood version of the parent and child donburi, including cooked, raw, or flaked salmon with salmon roe, called “seafood (kaisendon”.

The origin of oyakodon dates back to 1887, when a small Tokyo restaurant called Tamahide is said to have first served it. The restaurant, located in the neighbourhood of Tokyo known as Ningyocho, is still open to this day, and is very popular for its historical oyakodon.

Chicken thigh meat . . . 100g
Naganegi (Welsh onion) . . . 1/2 stalk
Eggs . . . 3
Mitsuba . . . to taste
Steamed rice . . . 2 bowls
Dashi broth . . . 3/4 cup
Soy sauce . . . 3 tablespoons
Mirin . . . 3 tablespoons
Cut the chicken into bite-sized pieces.
Slice the onion diagonally into thin rounds.
Lightly mix the eggs together.

Step 1

Heat the frying pan and add the chicken, onion and seasoning ingredients.

Step 2

Bring to a boil, then add some chopped mitsuba and the mixed egg. If you like your egg more runny, add only 3/4 of the egg mix at this point.

Step 3

Return to a simmer (and add the rest of the egg mix), then turn off the heat and dish it over a bowl of steamed rice.