Oyakodon (親子丼) is a dish of rice topped with chicken and soft-scrambled eggs, cooked in a sweet and savory sauce made with dashi, soy sauce, and sugar.
Oyakodon is a donburi (rice bowl with toppings) that literally means “parent and child,” because it combines chicken (親) and egg (子) together on 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 eggs are poured on top towards the end of cooking.
My version is Low FODMAP with a few adjustments:
• gluten-free soy sauce (tamari)
• only the green part of the scallion or mitsuba (Japanese parsley) for an aromatic taste
• low FODMAP certified dashi broth or without garlic/leek, you can make it at home using only kombu and bonito flakes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 9 oz boneless, skinless chicken thighs
- 3 eggs
- 2/3 cup dashi broth
- 2 tablespoons gluten-free tamari
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1 scallion, only green part
- 5.6 oz uruchimai rice
Steps
Prepare gohan rice recipe here.
Cut the chicken into 1-inch pieces.
In a non-stick pan (ideally a pan 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 to 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 drinks.
In Japan, oyakodon is often served with green tea, like 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.
Featured in the book by Banana Yoshimoto titled “Donburi” in Japanese and known in Italy as “Rice Bowls”
Featured in the book by Banana Yoshimoto titled “Donburi” in Japanese and known in Italy as “Rice Bowls”
