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Oyakodon or Oyako Donburi belongs to the “donburi” dishes category. Donburi (\u4e3c)\u00a0means either a rice bowl or a rice-bowl dish and includes many quick Japanese rice dishes with different toppings. Oyakodon (\u89aa\u5b50\u4e3c) means “parent and child donburi” and this charming name refers to its main ingredients: chicken and eggs. Oyakodon is apparently the most popular of all the donburi dishes and the first one I have ever prepared (or tasted). I have decided to publish the recipe just before the weekend, since I feel this is a perfect weekend breakfast, brunch or lunch idea!<\/p>\n
Since it is very popular, I have heard or read about oyakodon hundreds of times and had been meaning to prepare it for a long time. When I saw an oyakodon photo on Shizuoka Gourmet’s blog<\/a>, it reminded me I still haven’t tried this apparently quick and easy dish. When, in one of the following Shizuoka Gourmet’s<\/a> posts the author gave an extremely detailed and well explained oyakodon recipe, I simply couldn’t resist. I had chicken, I had eggs (not to mention the rice) and\u00a0prepared it for lunch the same day. It was so delicious, easy and quick, I also had it for lunch the following day! I already feel it will be one of my favourite and most frequently prepared Japanese dishes (or rather dishes in general). Thank you Robert-Gilles!<\/p>\n Now that I had it twice, “versatile” is probably the word I would use to describe oyakodon. Depending on the circumstances and personal habits, this dish is perfect for a nourishing breakfast, lunch, Sunday brunch, afternoon snack and a quick late-night dinner. It is also versatile in the sense that, contrary to some Japanese dishes, this one will be enjoyed even by those who approach the Japanese cuisine sceptically. In my opinion it has a universal taste with a slight Japanese hint.<\/p>\n The amounts of the below ingredients can be adjusted according to your\u00a0personal preferences. I used here a low-sodium soy sauce and have put quite a lot of chicken (especially when I compare my very messy bowl to the photo on the Shizuoka Gourmet’s blog<\/a>). I was also lucky to have mitsuba leaves, grown patiently on my balcony (thank you Hiroyuki<\/a> for the kind gardening advice!), but I suppose any green fresh herb of your choice can be used, e.g. chives which go very well with eggs.<\/p>\n It is best with freshly made rice and freshly fried chicken, but it can also be a good idea to use leftover meat and the leftover, heated rice. If you are very hungry, I would advise two eggs per person.<\/p>\n TIPS: The eggs shouldn’t be mixed like when you make scrambled eggs. They should be delicately stirred and the best tool here is a chopstick. You should obtain egg whites with “ribbons” of yolk.<\/p>\n If you use breast, add the meat only after having fried the onion. Otherwise it will get dry (see the instructions below)<\/p>\n Preparation: 15 minutes<\/em><\/p>\n Ingredients (serves one):<\/em><\/p>\n