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    You are in: Home / Recipes / Kikochan's Oyako Donburi Recipe
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    Kikochan's Oyako Donburi

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    10 mins

    13 mins

    Fireflylover's Note:

    My daughter, who is taking Japanese classes, wanted to make this recipe from her textbook. I can't tell you how proud of her I was watching her put this together and also how perfectly fantastic this hearty dish was on the cold, rainy evening that it was served. A little info from the textbook....Oyako means "parent and child" (look at the ingredients....chicken and eggs!!) Donburi is for the bowl in which it is served. One variation is tanin ("unrelated" or "outsider") donburi made with beef and egg. Another is Katsudon with the meat being a sliced, breaded pork cutlet. *Nori is thin, paper-like seaweed. ** Mirin is a sweet cooking seasoning containing corn syrup, water, rice wine and vinegar. You may substitute 3 tablespoons of rice wine with 1 tablespoon of sugar. It looks labor intensive but I assure you it is not! Enjoy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    INGREDIENTS

    BROTH

    Directions:

    1. 1
      PREPARATION:.
    2. 2
      Soak mushrooms in water ahead of time.
    3. 3
      Slice chicken into thin pieces.
    4. 4
      Wash watercress throughly, cut to 1 1/2 inches pieces.
    5. 5
      Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions.
    6. 6
      After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
    7. 7
      PREPARING THE BROTH AND COOKING:.
    8. 8
      Quickly boil all broth ingredients together.
    9. 9
      Remove from heat.
    10. 10
      Add chicken, mushrooms, green onions/watercress and let boil.
    11. 11
      Immediately lower heat and remove scum that may have surfaced to the top of the broth.
    12. 12
      Cook for 2 - 3 minutes.
    13. 13
      Slowly and gently pour the beaten egg mixture.
    14. 14
      from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
    15. 15
      Fill the donburi bowls with 2/3 full with hot rice.
    16. 16
      Gently ladle broth mixture over rice.
    17. 17
      Garnish with slivers of nori. (I used my kitchen shears to strip it up).
    18. 18
      Serve hot.

    Ratings & Reviews:

    • on January 13, 2008

      55

      this was so good and so easy to make. i added a little bit of sakeit and it taste wonderfully. Thanks for sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kikochan's Oyako Donburi

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.9
     
    Calories from Fat 115
    48%
    Total Fat 12.8 g
    19%
    Saturated Fat 3.8 g
    19%
    Cholesterol 265.9 mg
    88%
    Sodium 1221.9 mg
    50%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.9 g
    3%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    dried mushrooms

    nori sushi sheets

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