Photo credit: www.bonappetit.com

Quick and Delicious Oyakodon: A Japanese Comfort Food

With hundreds of weeknights throughout the year, finding the perfect dinner solution can often feel overwhelming. In her series Speedy Does It, test kitchen editor Kendra Vaculin shares impressive meals that can be prepared with ease.

Understanding Oyakodon

Oyakodon, also known as oyako donburi, embodies the essence of Japanese comfort food. This delightful chicken and egg rice bowl derives its name from the relationship between its two key ingredients, symbolizing “parent and child.” As the dish is prepared, chopped chicken pieces and beaten eggs are simmered in dashi, a foundational broth in Japanese cuisine. While making homemade dashi is an option, instant dashi products like Hondashi offer a convenient alternative without sacrificing flavor. This highly concentrated seasoning, reminiscent of bouillon but tailored for a rich bonito-and-kelp stock, can be stored in the refrigerator for up to a year, making it a pantry staple.

To create a well-balanced broth, a few additional ingredients—soy sauce, sugar, and a splash of fragrant sake—are combined, resulting in a sweet and savory mixture that complements the dish beautifully. The broth is perfect for drizzling over a generous serving of warm white rice, ensuring that every last drop is savored.

Preparation Techniques

Traditionally, Oyakodon is crafted using specific small pans that yield just enough for two servings. However, this adaptation allows for the preparation of four servings in a single frying pan, streamlining the cooking process for busy weeknights.

One important tip involves the incorporation of eggs in two distinct stages during cooking. This method not only enhances the dish’s texture but also creates a delightful mix of firm and soft eggs, adding a layer of warmth and comfort to this rustic meal.

Choosing the Right Sake

For the best results, a dry sake is recommended due to its less sweet profile, which pits nicely against the other flavors. If sweet sake is what you have in your kitchen, feel free to use it—just remember to adjust the sugar in the broth accordingly, either by halving it or omitting it altogether based on your personal preferences.

By employing these simple techniques, Oyakodon not only becomes a quick meal option but also an opportunity to enjoy a beloved dish that captures the heart and soul of Japanese cooking.

Source
www.bonappetit.com