Oyakodon (親子丼) is a dish of rice topped with chicken and scrambled eggs, cooked in a sweet and savory sauce made from dashi, soy sauce, and sugar.
Oyakodon is a donburi dish (rice bowl with toppings) that literally means “parent and child,” because it combines chicken (親) and egg (子) together on the rice, referring to the fact that the dish contains chicken (the “parent”) and eggs (the “child”).
In Japanese tradition, the chicken (usually thighs or breast) is cooked in a slightly sweet-salty broth with mirin, soy sauce, and dashi, then the eggs are poured over towards the end of cooking.
My version is a Low FODMAP version that involves a few adjustments:
• gluten-free soy sauce (tamari)
• only the green part of the scallion or mitsuba (Japanese parsley) for aromatic flavor
• low FODMAP certified dashi broth or without garlic/leek, you can make it at home with only kombu and bonito flakes.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 8.8 oz chicken thighs (boneless and skinless)
- 3 eggs
- 2/3 cup dashi broth
- 2 tbsp gluten-free tamari
- 2 tbsp mirin
- 1 tsp sugar
- 1 scallion, only green part
- 5.65 oz uruchimai rice
Steps
Prepare gohan rice recipe here.
Cut the chicken into pieces about 1 inch.
In a non-stick pan (preferably one with a lid), pour the dashi, tamari, mirin, and sugar.Bring to a gentle boil and add the chicken.
Cook over medium heat for about 5-6 minutes, until the chicken is cooked.
Lightly beat the eggs (they should remain soft, not frothy).
Pour the eggs over the chicken and immediately cover with the lid. Cook for about 2 or 3 minutes, until the eggs are cooked but still soft (not scrambled).
Serve immediately over a bowl of hot rice.
Garnish with the green part of the scallion or mitsuba.
Oyakodon is a very versatile dish and can be served with various beverages.
In Japan, oyakodon is often served with green tea, such as sencha or matcha, which helps balance the sweet and savory flavor of the dish. Green tea is a classic and traditional choice to accompany oyakodon.
In Japan, oyakodon is often served with green tea, such as sencha or matcha, which helps balance the sweet and savory flavor of the dish. Green tea is a classic and traditional choice to accompany oyakodon.
In Japan, oyakodon is often served with green tea, such as sencha or matcha, which helps balance the sweet and savory flavor of the dish. Green tea is a classic and traditional choice to accompany oyakodon.
