Oyakodon (親子丼), which literally translates to “parent-and-child”, is a Japanese rice bowl made with tender chicken and creamy egg 🐓🥚

Packed with rich umami flavours from the chicken and luscious custardy texture from the eggs, it’s the ultimate comfort food that is so simple yet soulful.

Not only is it a restaurant favourite, it’s a staple dish in many Japanese households that’s perfect for a cozy lunch or dinner and easy enough for weeknights. Everything about this bowl makes you crave for more bites!

Ingredients

Steps

1

Cut chicken thigh and liver into cubes, slice chicken gizzard and set aside.

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2

In a bowl with chicken thighs, mix soy sauce, sake, mirin, sugar and dashi. Leave to marinate for 30 minutes.

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3

In a small pan over high heat, add oil, fry chicken heart and gizzard for 3-4 minutes until caramalised. Set aside

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4

In the same pan, add in oil over medium heat. Add in ginger, and onions and stir fry until fragrant.

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5

Add in chicken thighs, cook for 4 minutes and add in cooked chicken heart and gizzard.

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6

Add in chicken liver and cook for 30 seconds.

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7

Add in lightly beaten eggs and leave to cook for 15 seconds, swirl the mixture around with chopsticks to create egg streaks. When egg is set but still runny, turn off the heat and plate over rice.

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