Tonight’s star is the Oyakudon. This is one of the rascals’ favourite when we’re out for meals. Over time, they’ve become quite critical of the Oyakudons all around town – too plain, not flavoursome enough, too little onion, rice not nice etc etc. So tonight, I’d be cooking for some serious Oyakudon critics… eeks.

Here it is. I decided to throw together a miso soup and some vegetable (the veg seller said this was a mixed breed of cai xin and kai lan… it has a nice bite, crunchy like kai lan, spongy like cai xin). As for the star of the night, the only complain was the bones haha.


  • 5 Chicken thighs (thighs, means the top part of a drumstick, and not including the drumstick) chopped up to bite size (really, we should be using fillet but I only had thighs left. Yang wasn’t a fan of them bones “It’s wrong to have bones in an Oyakudon!”… ah well, shrug).
  • One white onion (sliced thinly)
  • A cup of water
  • Cooking sake (generous amount)
  • Mirin (half of what you put in for sake)
  • Sugar (just one table spoonful)
  • Soy sauce (I use a chinese brand – I don’t think it makes a whole lot of difference)
  • Some sea salt
  • Six eggs


  • Use a pot with a wide base, so you can spread the onion and chicken in one layer.
  • Stir in water, sake, mirin, sugar, and soy sauce. Bring to boil.
  • Add in the white onion, bring to boil and leave to simmer for about 10mins, till onions turn transparent.
  • Add in chicken. Simmer for about 20mins.
  • Sprinkle in the sea salt for taste.
  • Beat up the eggs and drizzle it into the mixture.
  • When the eggs are half cooked, turn off the fire, and cover.
  • Serve it on top of rice.

Here’s a picture of tonight’s dinner – I think, next time, I will take my own pictures. Enjoy the Oyakudon, judging from the response tonight, it’s a score.


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