Oyakodon is chicken and egg simmered together in a dashi-soy-mirin broth, poured semi-set over a bowl of rice. The name means ‘parent and child’ — chicken and its egg in the same bowl. The egg is added in two stages: first the white to set, then beaten yolk folded in off-heat for a soft, custardy finish.
Technique
Use a small donburi saucepan or oyakodon pan (15–18 cm). The broth ratio is typically 3 dashi : 1 soy : 1 mirin. Simmer chicken first, add egg in two additions. Remove from heat while the egg is still slightly underdone — carryover heat in the bowl finishes it.
Ratio
One portion: 1 thigh, 2 eggs, 120 ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, quarter of an onion.