Chicken and Egg on Rice (Oyako Donburi)

A favorite Japanese rice bowl dish (donburi) of mine is the Oyako Donburi or Oyako Don, which is rice topped with chicken and egg.  Thanks to my ever reliable Japanese recipe book, I was able to make my own donburi at home. I just love being able to successfully replicate my restaurant favorites in my very own kitchen. ;)

I was surprised at how quick and easy it was to make!  So quick and easy one can probably do it in spite of joint pain.  Well, maybe not.  Anyway, I was practically kicking myself for not having tried making it sooner.  I just made some minor substitutions.  Instead of shiitake mushrooms, I used big bella mushrooms.  For the mitsuba garnish, I used parsley.  Mitsuba, after all, is from the parsley family. ;)

INGREDIENTS:

10 1/2 oz (300 g) skinned and boned chicken breast
4 eggs
4 dried shiitake mushrooms
1 onion

Simmering Sauce

1/4 C water
4 T soy sauce
3 T mirin
1 T sugar

5 C cooked rice
Mitsuba (trefoil) as garnish, optional (may be substituted with parsley)

DIRECTIONS:

1.  Cut the chicken breast diagonally into thin slices.  Soak dried shiitake mushrooms in lukewarm water until soft. Cut off and halve hard stems.  Thinly slice the onions and cut the mitsuba into lengths of 1 1/2″.

2.  In a 10 in skillet, mix all simmering sauce ingredients and bring to a boil.  Add chicken, mushrooms and onion and cook over moderate heat for 2-3 minutes or until the chicken is done and onion is tender.

3.  Beat eggs in a small bowl then pour over the chicken and cover with a lid.  Cook untilthe egg is set.  Sprinkle mitsuba on top.

4.  To serve, put about 1 1/4 cups of cooked rice in a large deep bowl and gently lay 1/4 portion of chicken and egg on top of the rice.  Pour simmering sauce over.  Serve immediately or cover with lid.

This home version of my restaurant favorite got my husband’s and my daughter’s seal of approval.  Hee hee.  For sure, the Oyakodon will make repeat appearances at the dinner table.  Hurray for home cooking! :)


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