Oyakodon

Chen’s oyakodon layers chicken, onion and egg over steamed Japanese short-grain rice. The name means parent-and-child rice bowl, referring to the chicken and egg in this familiar Japanese home dish.

Dashi, soy sauce, mirin and sugar form the simmering liquid. The onion is thinly sliced, and chicken thigh is cut diagonally into small pieces before an optional brief sake marinade.

In the selected medium-pan method, onion and seasoning go into the pan before the heat is turned on. Chicken then simmers uncovered above the onions, allowing the sauce to reduce and concentrate.

The eggs are loosened with chopsticks so their white and yellow parts remain distinct. Two-thirds are drizzled over the simmering chicken first; the remaining portion follows with chopped mitsuba, creating the layered egg topping.

The chicken-and-egg mixture is spooned over rice with the desired amount of pan sauce. Optional shichimi togarashi and sansho pepper are served alongside. Chen describes oyakodon as both a home staple and a quick lunch in Japanese diners.