Thursday, April 16, 2009


Over the past year as I've become curious about all things Japanese my knowledge of Japanese food has increased a lot. I used to just know sushi and soba, but now my vocabulary has expanded. Words like ochazuke, nikujaga and oyakodon bring up delicious memories in my mind. Oyakodon 親子丼 : おやこどん is one of my favorite and very easy to prepare dishes. Litteraly it means parent and child and consists of chicken and eggs plus onion. Traditional Japanese flavoring is a combination of soy sauce, sugar, sake, and mirin, which is a sweet cooking wine. I don't eat sugar, so the oyakodon I prepare takes a bit different, but still very delicious.

recipe below...

Sasha's oyakodon:
2 boneless skinless chicken thighs
2 eggs
1/2 sweet or yellow onion
2 tbsp soy sauce
1 tbsp water or broth
dash of old bay seasoning
1 tsp olive oil

Heat up olive oil on medium heat. Cut up the onion as fine or course as you like it. Saute for a few minutes until it start to become transluscent. Dice the chicken into small cubes and season with soysause and old bay, add to the pan with onions and let them cook together, covered, for 3-4 minutes, stirring occasionally. In the meantime, combine eggs, water or broth, a bit of soy sauce and old bay and mix together with fork. When the ckicken looks done, stir the chicken and onion mix, and add the egg mix evenly to the pan. At this point it's up to you when to stop the cooking process. Traditionally, oyakodon eggs are slightly runny. To achive this, turn off the heat and serve soon after adding the eggs. If you cover the pan and let the eggs cook though, this becomes more like a fluffy omlet, which is also good. I like to make the oyakodon different consistensies depending on my mood.

Serve over white, short grain rice, or any rice or grain of your choice. Makes 2-4 serving depending on your appetite ;)

And now for a more traditional oyakodon tutorial look here.

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