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Oyakodon literally means child parent rice bowl as it has both egg and chicken. Quiet a poetic on take on the name. There are others such as 他人丼 which means ?tranger bowl?because it has beef or pork with the egg.

Oyakodon was one of the first dishes I got introduced to in Japanese cuisine probably because it was served at our cafeteria at APU almost every day. Was it because it? can be made in flat 30 minutes or because of its popularity, I would never know.

Truth be told, Oyakodon did not make it to the list of my favourite Japanese food, instantly. The egg in oyakodon is partially cooked, giving it a slimy texture, which held me from liking it for initial few times, I had it. It was only after I experimented with different cuisines, different textures and flavours, that came to appreciate to appreciate this simple yet extremely popular dish.

It tastes little sweet and borrows surprising crunchiness from the scallops and the chicken bites.

Here is the recipe:

  1. Dashi or chicken stock ?1 cup.
  2. Soy sauce ?1/4 cup.
  3. Mirin sweet rice wine or dry white wine or rice vinegar ?3 tablespoons.
  4. Chicken thighs, boneless, skinless, cut into strips ?1/2 kg.
  5. Onions, chopped ?2 small.
  6. Eggs, lightly beaten ?4.
  7. cooked rice ?4 cups.


  1. Add dashi stock, soy sauce and mirin (or alternatives) to a saucepan and bring to a boil. Add the chicken and simmer for 1 to 2 minutes on low heat.
  2. Add the onions and simmer for another two minutes.
  3. Pour the beaten eggs over the top of the simmering chicken without mixin.

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