Oyakodon is a classic form of Japanese rice bowl dishes called donburi. Oyako means "parent and child," which is represented by chicken and egg. Tadashi Ono and Harris Salat's version in their new cookbook, Japanese Soul Cooking, is at once delicate and comforting. They begin by simmering boneless chicken thighs with sliced onions in a broth made of mirin, soy sauce, sake, and dashi. Next, in a pretty slick move, they cook lightly beaten eggs in two layers. Most of the eggs are poured into the pan and cooked through with the chicken, but right before serving, they add a bit more egg that just barely cooks, so it still retains a runny texture. The whole egg-chicken-broth mixture is served over a steaming bowl of rice, which sops up the remaining broth.
Why I picked this recipe: I was fascinated by this cooking method as it was unlike anything I had ever tried in my kitchen.
What worked: If you're looking for a new quick, comforting weeknight meal this winter, look no further than this chicken donburi. Seriously, so good.
What didn't: No problems here.
Suggested tweaks: This oyakodon is so simple, and so wonderful as written, it's hard to suggest changes. Make it once as written before fiddling with anything.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.