Oyako-Donburi (Chicken and Egg Bowl)

Donburi in Japanese cuisine is a dish where simmered vegetable, meat or fish is served over a bowl of warm rice. Oyako-Donburi, also called Oyako-Don is a classic Japanese rice bowl in which chicken, egg and onion is simmered in a sweet savory sauce and served over rice.

<i>Oyako-Donburi</i> (Chicken and Egg Bowl) Ingredients

Ingredients (serves 2):

0.3 lb. chicken thigh meat, boneless and skinless
1/4 onion, thinly sliced
2/3 cup ichiban dashi (see here) or 1/2 tsp. dashinomoto + 2/3 cup water
1 Tbsp. sake (rice wine)
2 Tbsp. mirin (Japanese sweet rice wine)
1 tsp. sugar
2 Tbsp. soy sauce
4 eggs
2-1/2 cups cooked short or medium grain white (see here) or brown rice (see here)

Garnish (optional):

Mitsuba (Japanese cryptotaenia) or cilantro

<i>Oyako-Donburi</i> (Chicken and Egg Bowl) Step 2

In a frying pan, add chicken, onion, dashi, sake, mirin, salt, soy sauce. Bring to a boil. Reduce to medium heat and cook for 5 minutes.

<i>Oyako-Donburi</i> (Chicken and Egg Bowl) Step 3

Lightly beat egg in a bowl. Pour 2/3 of beaten egg evenly over the chicken and onion mixture. Cook until the egg coagulate – about a minute.

<i>Oyako-Donburi</i> (Chicken and Egg Bowl) Step 4

Pour the remaining egg to the pan. When the egg start to coagulate, about 30 seconds, turn heat off. Cover with lid and allow to set for one minute.

<i>Oyako-Donburi</i> (Chicken and Egg Bowl) Step 5

Fill serving bowls with warmed rice. Top with chicken omelet and drizzle with sauce to your preference.