Oyakodon

Oyakodon is a traditional Japanese donburi dish consisting of a bed of steamed rice topped with chicken and onion that are simmered in a lightly sweetened dashi-based sauce and finished with eggs. The dish is typically served hot, with the eggs just set to create a tender, custardy texture that coats the rice.

The name combines oya, meaning parent, and ko, meaning child, a reference to the pairing of chicken and egg in the dish. Oyakodon is part of the broader donburi family, where toppings are served over a single bowl of rice. It is believed to have originated in the Tokyo area and became popular in the early 20th century, though regional versions and home adaptations vary.

Preparation usually starts with onions and chicken thigh meat sautéed in a mixture of dashi, soy sauce, mirin, and sugar to form a savory-slightly sweet broth. Beaten eggs are poured over the simmering ingredients and cooked until just set, then the mixture is spooned over hot rice. Some cooks aim for a softer, runnier texture, while others prefer the eggs more fully set. Garnishes may include chopped scallions or mitsuba (Japanese parsley).

Variations may incorporate mushrooms, green peppers, or different cuts of chicken, but the core concept remains: a single-bowl rice dish where the chicken and eggs form a harmonious pairing atop rice, reflecting the dish’s name and traditional balance of flavors.