SAMUS - Chozo Oyakodon
I was stumped on what to make for Samus for a long time. The gameplay and story of the Metroid series is focused on alien, otherworldly settings, making it difficult to draw connections to any food one could find on Earth. However, after a long time brainstorming – with the help of my generous patrons – I finally came up with a concept that I think is pretty clever! Oyakodon is a Japanese dish known as the “mother and child reunion.” This humorous name comes from the fact that the dish contains both chicken and egg mixed up together. A little dark, yes, but so is the Metroid series!
This “mother and child” theming is oddly fitting for Metroid, given that both “mother” and “child” are recurring motifs throughout the franchise. There’s Mother Brain, the Baby Metroid, and a general focus on the birth and life cycle of the Metroid species – these thematic motifs are unsurprising considering that Metroid is heavily inspired by the sci-fi classic Alien, a movie which was pretty innovative at the time for its use of feminine and maternal imagery to inspire both horror and heroism. Including poultry is also a nice nod to the Chozo, a race of sentient bird-like aliens that feature heavily in Metroid lore. Samus Aran herself was raised by the Chozo, and actually has Chozo DNA – so she’s nicely represented by the chicken in this dish. The eggs, then, represent the series’ titular alien species, the Metroids. Thus, the key duality of the series is represented in this dark but thematically fitting dish!
Oyakodon is a one-pan meal that is perfect for making a single portion – I thought this suited the isolated feeling of the Metroid series pretty nicely. Its quick and easy to make, a perfect comfort food that would keep a lone bounty hunter going as she explores the depths of a dangerous alien planet. Its typically made with dashi (Japanese fish stock), but I went for chicken broth to double up on the chicken flavor. And though its not a traditional ingredient in this dish, I included some ketchup to give it a nice orange color that matches Samus' iconic Varia Suit! Ketchup is quite common in Japanese comfort cooking, so it tastes completely at home in this cozy, nourishing rice bowl.
The amounts listed below are enough for two servings. Adjust quantities based on how many bowls you want to make.
2 boneless, skinless chicken thighs, chopped into 1 inch pieces
½ medium white onion, chopped
2 large eggs
½ cup chicken broth
¼ cup ketchup
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp white sugar
2 servings of short-grain rice, cooked in advance
Green onions, thinly sliced
Shichimi togarashi (optional)
Whisk together chicken broth, ketchup, soy sauce, vinegar, and sugar in a small bowl. Set aside.
Add a handful of onion to a small pan. Pour just enough broth to cover the onions. Simmer for a few minutes until onions start to soften.
Add chicken pieces to the pan with the onions (enough pieces for one bowl), cover with a lid, and bring to a boil.
Once the onions are tender and chicken is fully cooked through, pour one beaten egg over the chicken and onion. Cover again, this time on low heat, until the egg is cooked to your liking.
Slide the egg and chicken on top of a bowl of steamed rice. Top with chopped green onions and shichimi togarashi.
Repeat for as many servings as you wish to make.
Elements of this recipe were created with the help of my generous patrons! If you'd like to help me create future recipes, consider supporting me on Patreon!