oyakodon

I was first introduced to the deliciousness that is the oyakodon at a sleepover. My friend Y's mom made oyakodon for us for dinner. I was already full, but I took a bite and I knew I would eat it even if it meant bloating. It was that good.

I love the tender pieces of chicken hidden under the simmered sweet eggs, the soft onions that seem to melt in your mouth...add all of that over a bite of steamed rice and you get the warmth and simplicity of down to earth home cooking.

I think that's why I love Japanese food so much. It's amazing how savory dishes can also be sweet but not overpowering. There's this great balance of flavors and aromas that still hold their simplicity and add a lightness to Japanese food that is just so pleasing to the palate. Or maybe I'm just really obsessed, but I absolutely love the culture and the cuisine.

Forgot to photograph before consumption. I ate mine without rice.

If you're going to make oyakodon, make sure to prepare ALL of the ingredients before turning on the stove. I failed and burned the pan before I got everything ready--I really don't know why--but I started over and then successfully made my oyakodon :)

I love the onions the most. Next to the sweet egg, maybe the chicken, too. I love everything about this dish. But the soft, sweet onions have such a light texture and delicate crisp that, for me, really brings the oyakodon together.


Oyakodon

adapted from momofukufor2
yields 2 servings

Ingredients:

2 bowls of cooked steamed rice
6 oz chicken cubed or cut into half an inch slices
1/2 cup dashi (I used Hondashi, you can find this at Asian markets, 1/3 tsp of dashi stock to 1/2 cup of water)
2 tbs soy sauce
1 1/2 tbs mirin
1/2 tbs sugar
1/2 onion sliced into quarter-inch pieces
1 tsp oil
3 eggs, lightly beaten (after cracking the eggs in a bowl, break up the egg whites first so it will distribute evenly. Beat lightly as you don't want to lose the silky texture of the eggs)
chopped green scallions


Directions:

- Put the pieces of chicken in a bowl and add a bit of tapioca starch and a drizzle of soy sauce and mix it so the pieces are evenly coated. This step is OPTIONAL, it's just a trick my mom taught me to keep the chicken pieces tender during the cooking process.
- Heat the teaspoon of oil in a pan on medium-high heat. Then add in the dashi, soy sauce, sugar, and mirin.
- Once the mixture comes to a boil, add in the onions and spread them evenly throughout the mixture. Cover the pan with a lid and let the onions simmer until they are soft but not brown.
- Add in the chicken pieces.
- Flip the chicken pieces to thoroughly cook them, then gradually add in 2/3 of the egg mixture into the pan, cover it with the lid, turn the heat down to medium-low and let simmer.
- Uncover and add the remaining 1/3 of the egg mixture and turn off the stove. Put the lid back on the pan and let the egg cook through in the heat.
- Fill two rices bowls with steamed rice, top with the oyakodon, garnish with green onions, and serve!