Oya means parent. Ko means child. Put it together and you have a parent and child dish-the chicken and the egg. It's kind of a sad name. Nonetheless it's a wonderfully delicious, Japanese, poor man's dish. The chicken simmers in a sweet sauce and the egg on top just seals the deal. Served over rice and you have a very filling meal. I would've taken a photo of it, but to be honest, it's not the most beautiful dish. I couldn't get a good shot of it, so you'll have to use your imagination. The greatest thing about this dish is how easy it is to make-and you have most of the ingredients in your refrigerator. It can be made in about 15 minutes. This recipe is from about.com. It's a great site for really reliable Japanese dishes. Enjoy!
Yield: 4 servings
Ingredients:
4 cup steamed rice
3/4 lb chicken thighs or chicken breasts, cut into bite-size pieces
1 onion, thinly sliced
1 2/3 cups dashi soup stock
7 Tbsp soy sauce
4 Tbsp mirin
3 Tbsp sugar
4 eggs
Preparation:
Cook steamed rice.
Put dashi soup stock in a large skillet and put on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken and simmer on low heat for a few minutes.
Add onion slices and simmer for a few more minutes.
Lightly beat eggs in a bowl.
Bring the soup to a boil, and pour the eggs over chicken and onion.
Turn the heat down to low and cover with a lid.
After one minute, turn off the heat.
Put steamed rice into deep serving bowls, then serve simmered chicken and egg on top.
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