Oyakodon also known as Chicken & Eggs Donburi is a very popular Japanese rice bowl that are served in almost every Japanese restaurant. The chicken (parent) and egg (child) and soup broth combination made this a very tasty and very comforting food especially in cold weather.
There are many ways and variation in making a donburi. The recipe below is of a classic Oyakodon, but in the picture, I made a variation by adding button mushrooms to the soup broth. You can add 1 1/2 cups of sliced mushroom if you also like mushrooms. But yes, feel free to add ham, bacon, etc etc to make this hearty dish.
4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 2/3 cups chicken stock or dashi (Japanese fish stock)
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
1. Cut the chicken into small pieces and slice the onion.
2. In a frying pan on medium heat, add tiny bit of oil and stir fry the onion until a little bit translucent.
3. Add in the chicken and cook until it's half cooked.
4. Pour in the chicken or dashi stock, then soy sauce, mirin and sugar.
5. Bring all to a boil.
6. Pour egg over the chicken and soup mixture.
7. Turn the heat on low, close the lid and let simmer.
8. Turn the heat off after a minute.
9. Scoop the chicken, egg and soup mixture over steam rice.