Kikochans Oyako Donburi Recipes

OYAKO DONBURI

Oyako Donburi image

This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.

Provided by KIKUKAT

Categories World Cuisine Recipes Asian Japanese

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
¾ pound skinless, boneless chicken breast halves - cut into strips
½ onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
½ teaspoon salt
½ cup chopped green onions
5 eggs, beaten

Steps:

Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Provided by User

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

OYAKO DONBURI

Oyako Donburi image

This is an authentic Japanese Chicken recipe that is served with your choice of rice. This recipe came from a cookbook presented to me - "CANADIAN JAPANESE COOKERY, 1983.

Provided by William Uncle Bill

Categories Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken, deboned and sliced thin
6 stalks green onions, sliced 1/2 inch long
1/2 cup tiny peas, fresh or 1/2 cup frozen tiny peas
4 cups dashi (Japanese Soup Stock)
6 large eggs, beaten
3 tablespoons soy sauce
1 tablespoon granulated sugar
1/2 teaspoon ajinomoto (MSG)
3 tablespoons mirin (Sweet Rice Wine)
3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)

Steps:

In a large saucepan, add chicken, peas, green onions and dashi.
Cook for 5 minutes or until chicken is cooked.
Add shoyu, sugar, ajinomoto and mirin; mix to blend.
Add the eggs, mix to combine and bring to boil.
Turn off heat and place cover on saucepan.
Eggs should not be overcooked.
Toast nori lightly either over a flame or on stove element.
Crumble nori into pieces with your fingers and place in a bowl.
Fill rice bowls with rice and pour chicken and egg mixture over top generously.
Sprinkle with crumbled nori.
Serve immediately.

Nutrition Facts : Calories 306.3, Fat 18, SaturatedFat 5.3, Cholesterol 369, Sodium 980.9, Carbohydrate 9.4, Fiber 1.6, Sugar 5.7, Protein 25.1