Oyakodon with Kabocha Squash Rice

This delicious Japanese classic was a request from a friend who wanted a tasty meal they can make in 30 minutes after a long day at work. This has been my go to for years and is super simple. Best part is that we're using cheap ingredients to create a flavor packed, well balanced dinner.

The literal meaning of Oyakodon is "child and parent" donburi. In short, a flavorful chicken and egg omelette over rice. And while normal sticky Japanese rice is delicious, Kabocha Squash Rice makes this all the more special with its light sweetness and added nutrients. Enjoy!

INGREDIENTS:
FOR THE KABOCHA RICE
2 cups Japanese short grain rice
2 ½ cups water
2 cups Kabocha squash, peeled and cut into 1 in pieces
1 tsp salt
1 TBSP mirin
1 TBSP sake

Add the rice to a medium saucepan along with water and mix to rinse the rice stirring with your fingers. Pour out the starchy water and generously mix the rice with your fingertips. Pour in more water and rinse again. Continue this process 2-3 more times. 

Pour in 2 ½ cups of water and let the rice soak for 30 minutes. Cut and deseed the Kabocha squash. Peel the tough outer skin and cut into 1 inch pieces. 

Add the salt, mirin, sake, and Kabocha squash to the saucepan and stir to combine. Place the saucepan over high heat and bring to the simmer. 

Once to the simmer, cover and reduce the heat to low. Cook for 17 minutes and then turn off the burner. Let the rice steam for another 7 minutes. Mix the rice with a spatula by gently lifting the rice from the bottom to the top and fluffing lightly. 

FOR THE OYAKODON
¼ cup dashi
2 tsp mirin
2 tsp sake
1 TBSP soy sauce
1 tsp sugar
1 tsp honey
½  small onion, ¼ in slices
1 boneless skinless chicken thigh cut into bite sized pieces
2 eggs
¼ cup chopped parsley, Mistuba or Italian
1 green onion, diced

In a small frying pan, mix together the dashi, mirin, sake, soy sauce, sugar, and honey. Stir to dissolve the sugar. Bring the mixture to a simmer over high heat. 

Add in the onion, cover, and cook for 1 minute. Add in the chicken, cover, and continue to cook over high heat for 2 minutes. Flip the chicken, cover, and continue to cook for another 2-3 minutes until fully cooked. 

Lightly beat 2 eggs for 5 seconds being sure not to over mix. Pour in the eggs, stir to distribute evenly, and cover. Cook for about 30 seconds and then turn off the heat. Uncover and top with the parsley & green onions. Gently swirl the pan until the eggs are slightly cooked yet still smooth. The consistency should be slightly set eggs on the bottom and slightly undercooked eggs on top. 

So there you have it folks, Oyakodon with Kabocha Squash Rice. A classic Japanese meal super simple to make and packed with flavor.

Look, I really hope you enjoyed it today and if you did, as always, please like, share, and subscribe. 

Be sure to come back next time to Isobe Food where you get what you need to succeed in the kitchen. I'm your host, Jaime. I love ya! I'm gonna dig in! I'll see y'all next time.

Mmmmm! Alright, nice light teriyaki flavor. The Kabocha squash and the rice are sticky and sweet. Perfect texture. The chicken is real juicy. I really hope you give this a try. I’ll see y'all next time!