One of the most beloved Japanese comfort foods, oyakodon is a rice bowl dish that is topped with tender pieces of chicken and a moist omelet. Its name translates to “parent and child bowl,” a reference to its chicken-and-egg combination.
Most home cooks will say that oyakodon, while seemingly simple, can be a little tricky to get right — the desired loose texture of the omelet, which almost slides around the bowl, can be difficult to achieve if you stir the eggs.
The recipe below takes oyakodon — or more specifically, its chicken-and-egg component — and turns it into a fuss-free sandwich, which you can assemble in just two minutes. The omelet is a two-ingredient (eggs and mayonnaise) microwaveable dish, an idea I picked up from Spanish American chef Jose Andres.
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