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!!
My Private Note
Units: US | Metric
- cooked rice (to fill bowls)
- 3/4 lb chicken breasts or 3/4 lb chicken thigh
- 4 eggs
- 4 pieces dried mushrooms
- 3 stalks watercress (I used green onions instead) (optional)
- 1 nori sushi sheet (to garnish)
- 2Soak mushrooms in water ahead of time.
- 3Slice chicken into thin pieces.
- 4Wash watercress throughly, cut to 1 1/2 inches pieces.
- 5Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions.
- 6After 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).
- 7PREPARING THE BROTH AND COOKING:.
- 8Quickly boil all broth ingredients together.
- 9Remove from heat.
- 10Add chicken, mushrooms, green onions/watercress and let boil.
- 11Immediately lower heat and remove scum that may have surfaced to the top of the broth.
- 12Cook for 2 - 3 minutes.
- 13Slowly and gently pour the beaten egg mixture.
- 14from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
- 15Fill the donburi bowls with 2/3 full with hot rice.
- 16Gently ladle broth mixture over rice.
- 17Garnish with slivers of nori. (I used my kitchen shears to strip it up).
- 18Serve hot.
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
- Total Fat 12.8 g
- Saturated Fat 3.8 g
- Cholesterol 265.9 mg
- Sodium 1221.9 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.1 g
- Sugars 0.9 g
- Protein 26.0 g
The following items or measurements are not included:
nori sushi sheets