So, which one do you think came first, the chicken or the egg? this is an age old dilemma where there’s still no answer. Whatever the answer might be, I love both equally. The runny yolk of a beautifully cooked egg and that tender juicy meat of chicken…they’re both heavenly in my opinion.
In Japanese, oyako means parent and child and the rice dish oyako don literally means parent and child donburi. This refers to the very popular dish that can be seen in Japanese restaurants all over the world made from chicken and eggs.
When I first learnt of the meaning, I thought it was a bit mean, since you’re cooking parents with their children! But I can’t help but love this dish as it really is delicious. Yuye’s version below doesn’t lose to any restaurant dishes I’ve tasted so hopefully you’ll like it too!
- 1 tbsp vegetable oil
- 1 large chicken thigh fillet
- 1/2 cup dashi stock
- 3 tbsp light soy sauce
- 2 tbsp mirin
- 2 cloves garlic
- 1 large onion
- 1 spring onion
- 1/2 tbsp cornflour
- 1 tsp sugar
- Slice spring onion. Cut chicken into 1.5cm cubes. Thinly slice spring onion.
- Lightly season chicken with salt. Add in cornflour and 1 tbsp light soy sauce and mix. Let it sit for 10min.
- Fry chicken on medium high heat for 3 min, turning regularly.
- Add onion and fry for 2 more minutes, breaking up onion segments.
- Combine dashi stock, mirin, sugar and remaining soy sauce and add to chicken. Reduce heat to medium and simmer for 10min.
- Lightly beat eggs and stir into mixture, simmering for 2 more minutes.*
- Serve on top of cooked rice and garnish with spring onions.
- * If you prefer runny eggs or well cooked eggs, adjust cooking time accordingly.