More winter comfort food: Oyakodon

Last nights dinner is something I was wary about trying to make myself, but the cravings got too strong and the delivery options at Paradox Place do not include something that looks or tastes by what follows.

Oyakodon translates as 'parent-and-child-rice-bowl,' something I was pleased to learn several years ago. When I lived on the West Side, there was a place that delivered them, and it was love at first bite. It was a frequent dinner until I moved to the other side of the island.

The chicken is simmered with onions in a savory broth, and then an egg is gently cooked with the chicken and the whole thing is served over rice. I lifted this one whole from Just One Cookbook, and I already have two more recipes from this site lined up.

Oyakodon

For two servings (you'll be making these one at a time, unless you have two pans you can use at once)

• 2 chicken thighs, cut into 1.5" (4cm) pieces
• 1/2 large onion, sliced
• 2 large eggs (you'll beat these separately)
• 1/2 Cup dashi (available in Japanese food stores. I have concentrate that I keep in the fridge. It's a useful thing for adding umami, but I digress)
• 1.5 Tablespoons mirin
• 1.5 Tablespoons sake 
• 1.5 Tablespoons soy sauce
• 1.5 teaspoons of sugar
• 2 servings cooked Japanese short-grain rice.
• Mitsuba for serving (or green onion, which is what I used this time)
• Shichimi Togarashi for serving (I think this seven-spice blend is one of the most fabulous things on the planet)

I make my rice on the stovetop--living in a studio means I don't have space for a rice cooker, though there's a microwave one I have my eye on. Once I got it simmering, I got started on the oyakodon.

Namiko Hirasawa Chen does a good job of writing recipes, in my opinion. Very easy to follow, very clear. 

• Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
• Add sugar and mix all together until sugar is dissolved. Depending on the frying pan sizes, you may not need all the broth. You can keep the leftovers in the refrigerator for 3 days.
• Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
• Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equal thickness and create more surface area for fast cooking.
• Divide your ingredients in half
• Add 1 serving of the onion to your pan in a single layer. Pour roughly ⅓ to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion.
• Add 1 serving of chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.
• Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see. (I didn't have much at all) Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender. (My stove took 6 minutes or so)
• Taste the broth and see if you need to adjust. Slowly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served while the egg is almost set but runny.
• Add the mitsuba (or green onion) right before removing from the heat. Transfer the chicken and egg over the steamed rice and drizzle the desired amount of remaining sauce.

I used a bit too much broth in mine, but the rice absorbed it quite nicely.