Oyakodon

The name "Oyakodon" translates to "parent and child" in Japanese, which is a poetic reflection of its main ingredients. The dish features chicken (the parent) and eggs (the child) simmered together in a savory broth.

Oyakodon consists of bite-sized pieces of chicken and sliced onions simmered in a sweet soy-based broth. Beaten eggs are poured over the simmering meat and set just enough before being draped over a bowl of steamed white rice.

The protein and broth are traditionally cooked in a small, specialized pan called a "mimi-nabe" or oyako-nabe. This shallow pan allows the liquid to reduce quickly and makes it easy to slide the final cooked mixture directly onto the bowl of rice.

Oyakodon has a distinctly sweet and savory profile, typical of many Japanese donburi rice bowls. The broth is made using a classic Japanese combination of soy sauce, mirin (sweet rice wine), dashi, and a bit of sugar.