Japanese Comfort Food: Spilled Milk #169

There is nothing better on a cold December night than oyakodon.

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I believe in culinary literacy. If you consider yourself a food lover, a decent home cook, whatever, then you should know how to make Japanese sautéed chicken, onions and eggs over rice. More important, you should want to know how.

And since I am about to spend the next week cooking tons of holiday foods, NOW is the time.

Oyakodon is one of my once-a-week “holy shit it’s cold out and I need a warm stick-to-your-ribs comfort-food classic that I can cook in 25 minutes” stalwarts. Oyakodon is a traditional Japanese dish that has a rich and flavorful history. The name oyakodon translates to "parent-and-child rice bowl" in English, symbolizing the familial connection between the thinly sliced chicken (parent) and the beaten eggs (child).

Those key ingredients are cooked together with sliced onions in a sweet and savory sauce made from dashi, soy sauce and mirin. The mixture is then poured over a bowl of steamed rice, creating a comforting and satisfying meal.

The origins of oyakodon can be traced back to the early 20th century, and it has since become a beloved comfort food in Japan. The dish is believed to have been created in Tokyo, where it gained popularity due to its delicious simplicity. It’s served in small family-run restaurants, and gussied-up versions are served in izakaya all over the country, but mostly these days it’s a favorite dish for home cooks. Oyakodon was inspired by the traditional Japanese cooking technique of simmering ingredients together in a savory sauce, which creates a harmonious blend of flavors.

The comforting taste is so perfect for cold weather. Get on it!

Oyakodon