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
Simple and tasty! Exactly what I was looking for.
Amazing. I've never had Oyako Donburi before (I was a little hesitant about something non-breakfasty with eggs poured on top,) but I'll definitely add it to my regular menu now. I may even make just the sauce sometime--it would be great on stir-fries. Thank you, Hey Jude.
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.
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.
I recommend making 1.5 times the amount of sauce. I cooked the onion, chicken mushrooms (added sliced snap peas) then poured the egg over, covered it for a few minutes to cook then put the whole thing on top of the rice and poured the mirin-soy sauce mixture over top of that. PERFECT. Also, swap out green onions for cilantro and it's more authentically japanese.
Amazing! Loved this!! I added garlic and some broccoli, carrot and peapod. A keeper!!
This was very tasty and I hope it reheats well because I have some left over. I didn't use the mushrooms as I couldn't find any and substituted chopped green onion for the cilantro as I am not a big fan of that particular herb. This is a very easy dish to make and comes together very quickly so it will become a standby for nights when I don't feel like cooking.
I made this recipe for my teenage son's Japanese language pot-luck. It was the hit of the pot-luck! He has asked me to make it again. I am half-Japanese, so mirin, soy sauce and dried shiitake mushrooms are staples in our cupboard. It is the all-time Japanese comfort food and I highly recommend it to all folks who aren't familiar with homestyle Japanese cuisine. Once they try it, they will be hooked! Thank you for this wonderful recipe.
I just couldn't wait for the rice to finish cooking to try a little bit of this creation... YUMMY! Just as good or maybe even better than I've tasted at a Japanese Resturant. I was so proud of myself. I did not add the cilantro, though I did add green onions. I doubled the simmering sauce and added less chicken and eggs to make for a comfort soup day... ahhh... how great it is! Thank you for this wonderful recipe :)