Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
You can also top with sansho pepper or shredded nori seaweed to taste.
Also check out our previous Oyakodon recipe using a donburi pan (oyako-nabe).