Simple Oyako Donburi (Oyakodon)

Recipe by howcheng
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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