Due to popular demand welcome back to Food Passport has returned!!! If you have been a long time follower, you might have already known that I have a soft spot for Donburi dishes. I had shared with you my recipe for Katsudon and Gyudon, Teriyaki Steak (kind of a “-don” as well I guess). Now, let’s head back to Japan and add yet another delicious, super popular dish to our Don collection, the Oyakodon.
I came to know Oyakodon through a video on YouTube. It was about a restaurant named Tamahide in Tokyo, which has been known for its longevity (almost 300 years of services). It is also the birthplace of Oyakodon. Totally won over by its beauty, I started to do some research on my own.
Oyakodon not only attracts people by its flavour, but the name itself also has a beautiful meaning. In Japanese, Oyako means “parents and child”, which implies the two ingredients of the dish – chicken and eggs. The famous “Which came first: the chicken or the eggs?” question won’t be as puzzling when it comes to Oyakodon, because both are featured in this delicious dish. This combination creates the most delightful flavour and texture – the chewiness of chicken meat and the softness and fluffiness of the eggs. Oyakodon also reminds us to treasure quality time with family. Spending heartwarming moments with the ones we love, especially when having meals, is prized across cultures. That is probably one of the reasons why Oyakodon is highly respected in Japanese community worldwide.
Though it may hold a lot of meaningful lessons, Oyakodon is surprisingly easy to make. It would be a perfect fit for a busy scheduled family. So let’s roll up our sleeves, apron on and head to the kitchen.
(Recipe video coming soon)
Serving 2 people
|Prep time||Cook time|
|10 mins||10 mins|
|Teriyaki sauce||20ml (you can adjust to your taste)|
120ml (chicken stock or plain water can be use instead)
1. Cut the onion into thin slices then set a side
2. If you bought the chicken thighs bone-in then you have to de-bone the thigh first. Keep the bone to make chicken stock or soup.
3. Place saute pan over high heat. When the pan start smoking, lower the heat then add some oil. Then add the chicken thigh skin side down.
4. Season the chicken thigh with some salt. You just want to pan-sear it until nicely coloured, it does not need to be cooked though, we will finish the cooking later.
5. When the thigh is nicely coloured, remove it from the pan and cut into bite size pieces. By pan-sear the thighs, you will get better flavour, as well as texture of crispy chicken skin.
6. In the same pan, turn on the heat again and add the onion. Saute the onion until caramelized, then add the chicken thigh back into the pan.
7. Add Teriyaki sauce and Dashi stock (chicken stock or water), lower the heat, and let the chicken fully cooked.
8. Beat the eggs, then add into the pan. Turn of the heat, and let the residual heat cook the egg gently, as you do not want it to be over cook.
9. Sprinkle some cut spring onion then serve over hot rice. And you Oyakodon is done!