Prep 20 mins
Cook 10 mins
This is a very simple way to make Japanese oyako donburi. The name literally means "parent and child", referring to the main ingredients, chicken and egg. This version of the recipe came from a magazine put out by CLAIR, a Japanese governmental agency, and although contains a couple of specialty Japanese ingredients, these may be substituted.
- 3⁄4 lb chicken breasts or 3⁄4 lb chicken thigh
- 6 large eggs
- 1 green onion
- 2 tablespoons light soy sauce
- 2 tablespoons mirin
- 1 cup dashi
- shredded nori (optional)
- Finely chop the green onion.
- Cut chicken into bite-sized pieces.
- Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.
- In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.
- In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.
- When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.
- In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.
- Serve on steamed rice and garnish with nori to taste.
My daughter wanted a simple and healthy meal and this dish is perfect for what she needed. I marinated the chicken a tad longer than instructed, and I poured the marinade into the pot along with the chicken. The dish came together quickly and it was delicious. Thank you for posting.