Chicken and Egg on Rice (Oyako Donburi)

Hey Jude's Note:

This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 12 ounces boneless skinless chicken breasts
• 4 eggs
• 4 dried shiitake mushrooms
• 1 onion

Simmering Sauce

• ½ cup water
• 4 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 5 cups cooked rice
• cilantro , for garnish (optional)

Directions:

1. Cut the chicken breast into thin slices.
2. Soak dried shiitake mushrooms in lukewarm water until soft.
3. Cut off hard stems and cut in halves.
4. Cut onion into thin slices.
5. Chop cilantro.
6. In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
7. Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
8. Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
9. Cook until the egg is set, about 1 minute on low heat.
10. Sprinkle cilantro on top.
11. To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
12. Pour simmering sauce over and serve immediately.

Reviews

[Colleen Patino]

this is an excellent recipe, I made it for my JApanese class and they all loved it and my Japanese teacher said that it was very authentic

[Sugar5000]

I guess you either love Oyako Donburi or not. I've looked at all the recipes for this dish in an effort to recreate the beloved Donburi my husband had in Okinawa while he was stationed there. He, and the rest of the family, found this recipe tasteless and bland, no fault to the chef, as all the Donburi recipes on this site are the same. I will try it made with the Bonito Dashi in a few days.

[Rainbow - Chef 536866]

When I made it I thought it looked like too much sauce, so I made less sauce, but the sauce does boil away & then the stuff sticks like glue to the pan. ay! I used parsley, & no sugar cuz am diabetic. I really enjoyed this dish & am adding to my regular repertoire. The flavor & texture reminded me of chicken fried rice, but it's actually healthier than fried. The eggs stretch the protein of the meal. [editted to add] I just made it for the 2nd time, adding more water to the sauce, but it ended up soupy, so I now recommend following the directions & if it boils away just add a tbsp or 2 more of water. I did add little bits of celery & slivered carrot & liked the texture, flavor & color. I used dried shiitake one time and fresh one time, and I prefer the fresh. I beat the eggs slightly the 1st time, and the 2nd time just dropped the egg on top and let it steam with the cover on for a few minutes, and that made a prettier presentation, but I don't think it matters very much. I've seen instructions both ways.