JFC’s Oyako Don 親子丼 Recipe
JFC’s Oyako Don 親子丼 Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
What is Oyako Don?
Japanese Oyako Don is a classic rice bowl dish consisting of tender chicken and beaten eggs, simmered in a savoury sauce and served over steamed rice. Originating from Japan, it emerged around the 1930s in the city of Tokyo. The name "Oyako Don" literally translates to "parent-and-child bowl," symbolising the combination of chicken (parent) and eggs (child) cooked together.
Why do people love Oyako Don?
Oyako Don's popularity stems from its delightful umami flavour, comforting texture, and cultural significance. The tender chicken and egg combination appeals to a wide palate. Its balanced nutritional profile, with protein, carbs, and essential nutrients, sets it apart from similar recipes like Katsu Don, which can be higher in fat due to frying. Enjoyed throughout Japan, Oyako Don finds its place in casual eateries and homes, offering a simple yet heartwarming meal for lunch or dinner.
How is Oyako Don served and eaten?
Traditional Japanese Oyako Don is served as a delectable rice bowl topped with simmered chicken and beaten eggs, all immersed in a savoury, slightly sweet sauce. To eat it, use chopsticks to savour the delicious blend of flavours and textures. It's polite to eat quietly, appreciating each bite, and avoid making loud noises. When dining with others, it's customary to wait for everyone to be served before starting the meal, showing respect for communal dining and enjoying the dish in a harmonious, considerate manner.
Ingredients
-
200g of chicken thighs
-
1 brown onion
-
4 eggs lightly beaten
-
4 servings of rice
-
6-8 loose snow peas
-
2g of shredded Nori
-
160ml of water
-
1 Tsp of Dashi Powder
-
2 Tbsp of Cooking Sake
-
2 Tbsp of Mirin
-
2 Tbsp of Sugar
-
2 Tbsp of Soy Sauce
Main
Cooking Liquid
Directions
Trim the snow peas and cook then in a pot of boiling water for approximately 1min.
Cool the snow peas down with ice water, slice them thinly and put them to one side.
Peel the onion and slice into slivers about 5mm long.
Remove excess fat and skin from the chicken thighs and dice them into 3cmx3cm pieces.
Place all the cooking liquid ingredients into a shallow pan, add the sliced onion and cook the the liquid over medium heat.
When the cooking liquid begins to boil, add the chicken pieces, then reduce the heat to a simmer.
Once the chicken is cooked thoroughly, pour the beaten egg over the chicken pieces.
Remove from heat once the egg begins to cook.
Serve in large bowls and garnish with snow peas and shredded nori seaweed.
Recipe Note
Alternative Products
Mirin from our collection. View the Collection
Dashi powder from our collection. View the Collection
Sake from the collection. View the collection
Rice from our collection. View the Collection
Soy Sauce from our collection. View the Collection
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