Oyakodon Japanese Soul Cooking

“Donburi is the ultimate dish for busy people,” say the authors of Japanese Soul Cooking (Ten Speed Press, 2013). This Oyakodon recipe—a one-bowl meal that is stunning in its simplicity—is a classic type of donburi, in which meat and vegetables are piled atop rice with a sweet-and-savory sauce. Once you have your ingredients (shichimi togarashi, a traditional Japanese spice blend of seven ingredients, including sesame and chili, adds an exotic flavor), you are only a few minutes away from a uniquely delicious dinner.

Recipe from Japanese Soul Cooking by Tadashi Ono and Harris Salat
Serves 4

1 pound onions, peeled
1 pound boneless chicken legs or thighs (about 2 chicken legs or 4 thighs), skinned and cut into bite-size pieces
½ cup mirin
½ cup soy sauce
½ cup sake
½ cup dashi
8 eggs
6 cups cooked Japanese white rice
¼ cup mitsuba leaves (optional)
¼ cup thinly sliced scallion (optional)
¼ cup crumbled nori (optional)
Shichimi togarashi

Cut the onions in half lengthwise, from top to bottom (axis to axis). Cut each half into ¼-inch slices, also cutting lengthwise.

Combine the onions, chicken, mirin, soy sauce, sake, and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and sim­mer for about 5 minutes, until the chicken cooks through. Mix the ingredients occa­sionally as they cook.

To prepare the oyakodon one serving at a time, break 2 eggs into a bowl, and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated.

Transfer one-fourth of the chicken mix­ture (about 1 ½ cups chicken, onions, and broth) to a small skillet. A 6-inch skillet works great. Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.

Pour three-fourths of the egg mixture over the chicken, onions, and broth. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingre­dients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.

While the oyakodon is resting, scoop 1 ½ cups of the cooked rice into a serv­ing bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest on the rice. Tilt the skillet and use a spatula if necessary; the oyakodon should slide out easily. Garnish with the mitsuba, scallions, and nori. Accent with the shichimi togarashi to taste. Serve immediately, and repeat this prepa­ration for the remaining servings.

To read a recipe and order your copy of Japanese Soul Cooking, check out our Scribd excerpt below.

Japanese Soul Cooking by Tadashi Ono and Harris Salat – Recipes by The Recipe Club