Mother and Child Reunion

Celebrate comfort and tradition with the "Mother and Child Reunion," a classic Japanese donburi (rice bowl) dish that perfectly balances savory and subtly sweet flavors. Featuring tender chicken thighs simmered in a fragrant blend of dashi, soy sauce, mirin, and sugar, this recipe is crowned with silky, gently-set eggs that create a luscious topping. Served over warm, fluffy Japanese short-grain rice, this dish is as satisfying as it is wholesome. Ready in just 30 minutes, it's the perfect quick weeknight meal that doesn't compromise on flavor. Garnish with fresh parsley or green onion for a pop of color and freshness, and savor the harmony of textures and tastes in every bite. Perfect for fans of Japanese cuisine, this "Oyakodon" recipe is sure to become a household favorite!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Boneless, skinless chicken thighs
• 4 large Eggs
• 1 medium Onion
• 250 milliliters Dashi stock
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 4 cups Cooked Japanese short-grain rice
• 2 tablespoons Fresh parsley or green onion (optional, for garnish)

Directions

Step 1

Begin by preparing all your ingredients. Thinly slice the onion and cut the chicken thighs into bite-sized pieces.

Step 2

In a medium-sized skillet or saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Stir well to dissolve the sugar.

Step 3

Bring the mixture to a gentle simmer over medium heat. Add the sliced onions and cook for 3-4 minutes until soften and translucent.

Step 4

Add the chicken pieces to the pan, spreading them out in a single layer. Cover with a lid and simmer for 8-10 minutes, or until the chicken is fully cooked.

Step 5

Meanwhile, crack the eggs into a bowl and lightly beat them with a fork or chopsticks, leaving some white and yolk streaks for texture.

Step 6

Once the chicken is cooked through, slowly drizzle the beaten eggs evenly over the simmering mixture. Do not stir. Cover the pan with a lid and cook for 1-2 minutes until the eggs are slightly set but still soft and runny.

Step 7

While the egg is cooking, portion the cooked rice into individual serving bowls.

Step 8

Gently spoon the chicken and egg mixture over the rice in each bowl, ensuring an even distribution.

Step 9

Garnish with fresh parsley or thinly sliced green onions, if desired, and serve immediately. Enjoy your comforting 'Mother and Child Reunion' rice bowl!

Nutrition Facts

Serving size	1899 grams (1899.0g)

Amount per serving	% Daily Value*
Calories	2400

Total Fat 65.10g	83%
Saturated Fat 19.10g	96%
Polyunsaturated Fat 0.10g
Cholesterol 1244mg	415%
Sodium 2908mg	126%
Total Carbohydrate 279.80g	102%
Dietary Fiber 5.00g	18%
Total Sugars 37.40g
Protein 155.90g	312%

Vitamin D 192IU	960%
Calcium 253mg	19%
Iron 10mg	56%
Potassium 1988mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 26.8%

Carbs: 48.1%