Dutch Rocket Oyakodon with Dashi Broth
Silky Japanese chicken and egg over steamed rice in a delicate dashi-soy broth, finished with fresh Aeroveg Dutch Rocket — a comfort dish in 25 minutes.
Oyakodon — literally “parent and child bowl” — is one of Japan’s most beloved home-cooked dishes: tender chicken and soft-set egg simmered together in a golden dashi broth, spooned over steamed short-grain rice. Aeroveg Dutch Rocket is introduced at the last moment, where its peppery warmth and light bitterness contrast beautifully with the sweet soy of the broth and the richness of the egg. It does not belong here by tradition, but it earns its place every time.
Method
- Mix the broth. Whisk together dashi, soy sauce, mirin, sake, and sugar in a small bowl until the sugar dissolves.
- Simmer the onion. Pour the broth into a medium frying pan over medium heat. Add onion and simmer for 3–4 minutes until just softened.
- Cook the chicken. Add chicken pieces in a single layer. Simmer on medium-low heat for 5–6 minutes, turning once, until just cooked through.
- Add the eggs. Lightly beat all 3 eggs — do not over-beat; some streaks of white are fine. Pour evenly over the chicken. Cover and cook on low heat for 60–90 seconds until eggs are barely set, glossy, and still creamy.
- Wilt the Rocket. Scatter Aeroveg Dutch Rocket across the surface. Cover for 15 seconds — just long enough for the leaves to soften at the edges while keeping their peppery character.
- Serve. Slide the oyakodon directly over bowls of steamed rice. Garnish with sliced spring onion and eat immediately.
Aeroveg tip: Dutch Rocket’s peppery, slightly nutty bite is a natural complement to sweet soy and dashi — it adds a layer of complexity that lifts this dish from simple comfort food into something a little more interesting. Don’t cook it; let the residual heat from the eggs do the work.