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 ¡ª 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 ¡ª or more specifically, its chicken-and-egg component ¡ª 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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