Samurai Spirit
After a long day of battle or training, even a warrior seeks warmth.
This is Oyakodon – tender chicken, fluffy eggs, and umami-packed broth over rice.
The name means “Parent & Child” – poetic, and yes, a little dark (chicken & egg in one bowl).
But every bite feels like coming home.
Comfort food, forged in tradition.
Simple. Humble. Powerful.
Recipe
🧑🍳 Serves: 1⏱️ Time: 20 minutes 🎯 Skill level: Easy
All you need is :
・1/2 cup dashi stock (or water + dash of dashi powder)
・1 tablespoon soy sauce
・1 tablespoon mirin
・1/2 tablespoon sugar (optional for a sweeter taste)
・100g (3.5 oz) chicken thigh (boneless, skin-on or off), cut into bite-size pieces
・1/4 onion, thinly sliced
・1–2 eggs
・Steamed Japanese rice (about 1 bowl or 150–200g)
How to Cook
Make the broth
In a small frying pan or shallow pot, combine dashi, soy sauce, mirin, and sugar. Bring to a light simmer over medium heat.
Add chicken & onion
Add the chicken pieces and sliced onion. Simmer for 5–7 minutes until the chicken is cooked and the onions are tender.
Beat the egg(s)
Lightly beat the egg(s) in a bowl. Don’t overmix – a bit of separation in the yolk and white adds texture.
Pour egg in
Lower the heat. Slowly pour the beaten egg over the simmering chicken and onions in a circular motion. Cover with a lid and cook for about 30–60 seconds, until the egg is just set but still soft and slightly runny.
Serve over rice
Scoop hot steamed rice into a bowl. Slide or spoon the chicken-egg mixture over the top.
Here is the video link
