..or otherwise known as “Oyakodon” in Japanese. This is one of my favorite meals, and very quick to make — in fact, it was the first meal I cooked in our new home in Shizuoka! All of this should be available at a local Asian market or perhaps larger grocery stores (HyVee and the like).
Fish stock (a must-have in most Japanese dishes)
Mirin (sweet cooking sake)
Shoyu (soy sauce)
Sake (regular cooking sake)
1 medium onion
2-3 chicken breasts (parent)
3 eggs (child)
**Note: the skillet you use for this dish must have a lid. If you don’t own a skillet with a lid, borrow one from a pot — I’m certain it won’t mind. :)
1. Thinly slice the onions and cube the chicken. Break the eggs into a bowl, beat, and set aside.
2. Sauce: not an exact science, and it will cook away as you simmer the meat, so don’t worry about it. Stir together some stock and water. Add about two parts soy sauce to the mirin and sake. Sip — does it taste a little fishy? It should.. but you can add more water/shoyu/whatever you like to get the taste you desire.
3. In a skillet, add chicken, onions, and sauce — bring to a slight boil, then lower the temp and simmer away about 1/2 to 2/3 of the liquid.. AND make sure the chicken is cooked through.
4. Take the beaten eggs and pour around the WHOLE SKILLET (I often forget this and just pour it into the middle — bad idea, but can be salvaged). The idea is to have egg over the top of the entire mixture. Cover the skillet with the lid of your choice and leave on the heat till the egg is cooked.
Serve over white rice.. and while you enjoy, ponder which came first: chicken or egg?