College Cuisine: Oyakodon

By Koby Parry

What’s better than good food? Filling good food. What’s better than that? Filling good food that’s easy to make and easy to clean. Oyakodon is a rice bowl (donburi) with runny eggs, chicken, onions, rice, and sauce. Apart from the rice, everything else can be cooked in one pot in about twenty minutes.

Oyakodon

• ½ lb of sliced chicken thighs ~$4.45 ($2.18/lb)
• 1 sliced medium sized onion ~$0.70 ($0.88/lb)
• 2 tbsp of soy sauce ~$1.58 ($0.11/fl oz)
• 2 tbsp of mirin ~$4.19 (shipped)
• 2 tbsp of sake ~$7.99 (shipped)
• 1 tbsp of sugar ~$2.94 ($0.74/lb)
• 4 eggs ~$1.92 ($0.32/ea)

Grand total: ~$23.77

Recipe total: ~$4.58

Note: mirin and sake might be hard to find in the local area. Every Asian market should carry both. You can also get them shipped to you, which to me is worth it since they’re very useful for Japanese cooking, and they don’t really expire.

1. Add onions to a pan over medium heat and cook until translucent. Add chicken thighs and cook until almost completely cooked through.
2. Add soy sauce, mirin, sake, and sugar, stir until evenly combined. Let simmer for ten minutes, or until all of the alcohol has burned out.
3. Turn off the heat and add the eggs. Mix them and let the residual heat cook the eggs until the eggs are cooked but still slightly runny.
4. Serve on rice and garnish with green onions (optional).