Oyakodon

also called 親子丼 · oyakodon · oyakodon · おやこどん · 親子丼ぶり · oyako donburi · chicken and egg rice bowl · chicken and egg donburi

The table

The egg goes in twice: the first pour cooks and the second barely sets. 割り下: dashi 4 : mirin 1 : soy 1.
1(sliced 1/4 inch, with the grain so it holds)onionsimmer 3 minsimmer the chicken 5 minpour two-thirds, set 60 secpour the rest, lid off the heat
3/4 cup(180 mL)dashi
3 Tbs(45 mL)mirin
3 Tbs(45 mL)soy sauce
7 oz(200 g; boneless, in 1-inch pieces)chicken thighs
3(beaten four or five strokes only, so there are still ribbons of white)eggs
4 sprigs(in 1-inch lengths)mitsuba
2 bowls(hot)cooked rice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2simmer 3 min

3simmer the chicken 5 min

goes in with what step 2 made

4pour two-thirds, set 60 sec

goes in with what step 3 made

5pour the rest, lid off the heat

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
10 min
Needs you
none of itthe rest you can walk away from
If you get it wrong
Unforgiving — the second pour has a window about thirty seconds wide; once it sets you have an omelette sitting on rice instead

  1. simmer 3 min

    3 minwalk awayfrom the start

  2. simmer the chicken 5 min

    5 minwalk away3 min in

  3. pour two-thirds, set 60 sec

    1 minwalk away8 min in

  4. pour the rest, lid off the heat

    30 secwalk away9 min in

You'll need small frying pan

Goes with

See how it is written
>> title: Oyakodon
>> category: Rice, Beans & Grains
>> tags: japanese, chicken, egg, rice bowl, donburi, weeknight
>> counters: Japanese Home Cooking
>> aka: 親子丼, oyakodon, oyakodon, おやこどん, 親子丼ぶり, oyako donburi, chicken and egg rice bowl, chicken and egg donburi
>> pairs-with: dashi, sumashi-jiru, sunomono
>> servings: 2
>> time: 20 min
>> slack: unforgiving — the second pour has a window about thirty seconds wide; once it sets you have an omelette sitting on rice instead

>> step: The egg goes in twice: the first pour cooks and the second barely sets. 割り下: dashi 4 : mirin 1 : soy 1.
The egg goes in twice.

>> step: simmer 3 min
Simmer @onion{1}(sliced 1/4 inch, with the grain so it holds) in @dashi{3/4%cup}(180 mL), @mirin{3%Tbs}(45 mL) and @soy sauce{3%Tbs}(45 mL) in a #small frying pan{} ~simmer{3%min}, until the edges have gone soft.

>> step: simmer the chicken 5 min
Lay @chicken thighs{7%oz}(200 g; boneless, in 1-inch pieces) into @&(~1)onion{} in one layer and ~simmer{5%min}, turning them once, until they are just cooked through.

>> step: pour two-thirds, set 60 sec
Pour two-thirds of @eggs{3}(beaten four or five strokes only, so there are still ribbons of white) over @&(~1)chicken{} in a spiral and ~set{60%sec} without stirring or shaking it.

>> step: pour the rest, lid off the heat
Pour the last of the egg over @&(~1)pan{} with @mitsuba{4%sprigs}(in 1-inch lengths), put the lid on, take it off the heat to ~stand{30%sec}, and slide the whole thing onto @cooked rice{2%bowls}(hot) while the top is still glossy.