‘Oyako’ means ‘Parent and Child’. In this recipe, Chicken and Eggs are used, thus this dish is called ‘Oyak Don. This is one of the dishes that I cook most often. Sometimes I cook this with Tofu instead of Chicken. Tofu and Eggs can’t be called ‘Oyako’ or ‘Parent and Child’, though it is equally yummy.

Makes

4 Servings

Ingredients

1 tablespoon Oil
500g Chicken Thigh Fillets
1 to 2 Onion
1 cup Dashi Stock *OR Chicken Stock
2 to 3 Spring Onion
2 tablespoons Sugar
4 to 5 tablespoons Soy Sauce
2 tablespoons Mirin
4 to 6 Eggs
4 servings Freshly Cooked Rice

Method

1. Cut Chicken into bite size pieces and slice Onion(s).
2. Heat Oil in a frying pan and cook Chicken. When Chicken changes colour, add the Onion slices.
3. Add Dashi Stock, Sugar, Mirin and Soy Sauce and cook over a medium heat.
4. Beat the Eggs and pour them over but DO NOT stir. Scatter Spring Onions over and cover the pan with a lid until the Eggs are set. I actually like the Eggs half cooked.
5. Half fill a bowl with Freshly Cooked Rice and cover it with the Chicken mixture.