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With countless weeknights throughout the year, preparing dinner can feel overwhelming. To ease this task, test kitchen editor Kendra Vaculin offers quick and impressive meal ideas in her series Speedy Does It.
Oyakodon, also known as oyako donburi, is a beloved Japanese dish that features chicken and egg served over rice. The term translates to “parent and child,” a reference to its two core components. In this dish, chicken pieces and beaten eggs are gently cooked in a dashi stock. While you can make your own dashi, using Hondashi or instant dashi powder is a convenient and equally flavorful alternative. Hondashi, a condensed form of bonito and sea kelp broth, is shelf-stable for up to a year and provides a rich umami flavor, much like bouillon cubes but with greater depth. With the addition of soy sauce, sugar, and a splash of sake, the stock transforms into a delightful broth perfect for drenching rice.
Traditionally, oyakodon is prepared in specialized small pans, usually serving two per batch. The method involves sliding the cooked chicken and egg mixture, along with its broth, directly onto a bed of rice when it’s done. This recipe adapts the classic technique for larger gatherings, allowing for four servings to be made in a single frying pan.
For a delightful textural contrast, the recipe incorporates the eggs in two steps. This ensures that while some eggs are fully set, others remain slightly runny, enhancing the dish’s comforting nature.
Using dry sake is recommended, as its lower sweetness complements the dish better. If sweet sake is your only option, it can still work; just remember to adjust the sugar in the broth accordingly, possibly reducing it by half or even omitting it based on your personal taste.
Source
www.epicurious.com