{"id":29790,"title":"Oyakodon – Japanese Chicken and Egg Bowl","modified":"2025-02-12T10:53:31+01:00","plain":"Savor the essence of Japanese cuisine with Oyakodon: a comforting dish that's simple and quick to prepare. In less than 30 minutes, treat yourself to a culinary escape where tradition and deliciousness blend into a unique experience. \n\n\n\nWhat is Oyakodon?\n\n\n\nIn Japan, if you want to grab a quick bite, it won't be a sandwich or a hamburger but rather local specialties such as noodles and donburi dishes. Among the latter, Oyakodon (\u89aa\u5b50\u4e3c) or Oyako Donburi (\u89aa\u5b50\u4e3c\u3076\u308a) clearly stands out. \n\n\n\nParticularly popular during rushed lunches. Surrounding office districts, crowds of workers gather in small establishments to savor this efficient and comforting meal. \n\n\n\nYou can perfectly do without the raw egg yolk, unlike in onsen tamago\n\n\n\nOyakodon, which literally translates to \"parent-child bowl\" (\u89aa\u5b50\u4e3c), is a poetic representation of Japanese family culinary tradition, where the \"parent\" (chicken) and the \"\u2018child\u2019 (\" egg) come together harmoniously. These ingredients, simmered in a sweet-salty sauce based on dashi, are carefully arranged on a bed of rice. This combination creates an irresistible contrast of textures and flavors, making each bite memorable and desired.  \n\n\n\nThis dish is not only a long-time restaurant favorite, but it's also a staple in Japanese households, symbolizing the comfort and warmth of a family meal. Oyako Donburi (\u89aa\u5b50\u4e3c\u3076\u308a) embodies simplicity, tradition, and the connection between generations, offering a culinary experience that goes far beyond its apparent simplicity, and reminds of the values of sharing and conviviality at the heart of Japanese cuisine. \n\n\n\nWhat is a Donburi?\n\n\n\nOyakodon (\u89aa\u5b50\u4e3c) is a prominent member of the vast donburi family, a category of Japanese dishes that celebrates simplicity and richness of flavors in a single bowl. Donburis are characterized by their presentation in a large rice bowl about 15 cm in diameter, topped with various ingredients. This serving method is not only practical but also allows for a perfect fusion of flavors between the rice and its toppings.  \n\n\n\nIn short: I fried some pork and put it on rice with a little sauce is an unbalanced meal, but For lunch, I enjoyed a delicious Katsu-donburi, it immediately sounds more classy to colleagues.\n\n\n\nAmong the most popular variations, there's Gyudon (\u725b\u4e3c), where thin slices of beef, not pork as it might sometimes be misinterpreted, simmer with onions in a light sauce, creating a harmony of sweet and savory flavors. \n\n\n\nKatsudon (\u30ab\u30c4\u4e3c), on the other hand, features breaded and fried pork cutlets, covered with a beaten egg and cooked to perfection. This combination offers a crispy and comforting texture, highly appreciated by Japanese cuisine enthusiasts. \n\n\n\nMy delicious katsudon recipe\n\n\n\nTendon (\u5929\u4e3c) is another appealing variant, where pieces of tempura, vegetables or seafood wrapped in a light batter and fried, rest on a bed of rice, bringing a striking contrast between the crunchiness of the tempura and the softness of the rice. \n\n\n\nFinally, Kaisendon (\u6d77\u9bae\u4e3c) delights seafood lovers with its various raw fish toppings, offering a fresh and delicate taste experience, where each bite is a celebration of the ocean's treasures.\n\n\n\nThe Main Ingredients of Oyakodon\n\n\n\n\n\n\n\nLe mitsuba is a Japanese herb similar to parsley. It can be found in Japanese grocery stores; omit it if unavailable. \n\n\n\nLe Togarashi is a Japanese chili powder, which exists in ichimi (only chili peppers) and shichimi (chili peppers mixed with other dried aromatics) versions. Either will work for this dish. \n\n\n\nChicken thighs are far preferable to chicken breasts. The flavor is much more intense \n\n\n\nThe dashi broth, cornerstone of Japanese cuisine, provides a deep umami base. Use homemade dashi for an authentic flavor or simplify with dashi powder for a convenient alternative. \n\n\n\nThe sake, a Japanese rice alcohol, introduces a subtle sweetness and helps balance the flavors while adding aromatic complexity.\n\n\n\nThe light soy sauce infuses the dish with a rich color and delicate salty flavor, without overwhelming the other ingredients. You can use tamari sauce instead \n\n\n\n\n\n\tOyakodon - Japanese Chicken and Egg Bowl\n\t\t\n\t\tThe authentic Oyakodon recipe: a comforting Japanese Donburi, simple and quick to prepare\t\n\t\n\t\tWok\t\n\t\n\t\t340 g chicken thighs (boneless, skinless, thinly sliced)240 ml of dashi stock (homemade or from dashi powder)30 ml of sake15 ml light soy sauce15 g of sugar170 g of onions (thinly sliced)3 scallions (sliced, white parts separated from green)2 stems of mitsuba (optional)2 eggs (plus the egg whites from the topping)To serve2 portions of cooked white riceTogarashi2 egg yolks (The whites are used during the recipe)\t\n\t\n\t\tIn a wok, mix dashi, sake, soy sauce, and sugar. Bring to a boil, then maintain a strong boil. Add the onion and the white parts of the green onions. Cook for about 5 minutes until half tender. Add the chicken. Cook while stirring until fully cooked and the broth is reduced by half, 5 to 7 minutes for thigh meat or 3 to 4 minutes for breast meat. Incorporate half of the green onions and the mitsuba. Adjust the taste with more soy sauce or sugar if necessary. Reduce the heat to a gentle simmer. Pour the beaten eggs and whites in a thin stream, using chopsticks to distribute. Cover and cook the eggs to your liking, 1 minute for runny eggs or 3 minutes for medium-firm.To servePut the hot rice in a large bowl or individual bowls.Add the egg and chicken mixture with the excess broth.Add an egg yolk to the center of each bowl.Garnish with the remaining green onions and togarashi.\t\n\t\n\t\tNo need to use homemade Dashi.\nThe extra eggs are optional, but the additional whites added during the recipe and the raw yolks at the end really bring a nice creamy texture\n\t\n\t\n\t\tDonburi, Main courseJapaneseOeufs, Poulet, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29790"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29790\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24563"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}