Oyakodon is a classic Japanese donburi (rice bowl) dish featuring fluffy chicken and eggs.

Ingredients (for 2 servings)

• 1 boneless and skinless chicken thigh (about 300g)
• 1 bunch mitsuba (Japanese parsley), trimmed and cut into 3cm pieces
• 2 eggs
• 1 ½ cups (360ml) dashi broth
• 3 tablespoons mirin (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon sugar
• Cooked rice, for serving

Instructions

1. Remove the skin from the chicken and cut it into bite-sized pieces.
2. In a pot, combine dashi broth, mirin, soy sauce, sake, and sugar. Bring to a simmer and add the chicken. Cook for about 5 minutes.
3. Once the chicken is cooked through, pour in the slightly beaten eggs and cook until set but still slightly runny.
4. Divide cooked rice into bowls and top with the chicken and egg mixture. Garnish with mitsuba and serve immediately.

Tips

• Removing the skin from the chicken helps reduce fat and creates a lighter dish.
• Avoid overcooking the eggs to maintain their soft and fluffy texture.
• Enhance the flavor with additional toppings like chopped scallions or shredded nori (seaweed).

Health and beauty benefits

Oyakodon offers numerous health and beauty benefits. Chicken is high in protein and low in fat, which helps maintain muscle and manage weight. Additionally, it is rich in B vitamins, which promote energy metabolism and aid in recovery from fatigue. Eggs provide high-quality protein and contain nutrients essential for healthy skin and hair, such as vitamin D and biotin. Furthermore, adding vegetables to oyakodon provides dietary fiber, vitamins, and minerals, which can improve digestive function and boost the immune system.