Oyako Donburi A Traditional Japanese Dish Recipes

OYAKO DONBURI

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.

GYU DONBURI (BEEF RICE BOWL) RECIPE

Steps:

• Slice the onion then place it into a sauce pan with the water and wafu dashi. Cook over medium heat until the onion becomes tender.
• Cut beef into bite-sized pieces. In a prep bowl, pre-marinate with white wine, sugar, mirin, salt, and soy sauce.
• Add the beef mixture to the pan and heat for 5 minutes.
• Serve on top for rice.

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

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.

OYAKO DONBURI

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.

SIMPLE OYAKO DONBURI (OYAKODON)

Steps:

• 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.

OYAKO DONBURI - A TRADITIONAL JAPANESE DISH

Steps:

• IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
• Prepare your shiitake mushrooms by soaking it in water, it must be reconstituted. The amount of time differs, but when it becomes pliable then squeeze the excess water out and slice it thinly.
• Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
• In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
• Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
• Add slightly beaten eggs in the center of the pan and let simmer for another 5 to 10 minutes, it really depends how cooked you want the eggs to be.
• Turn off the heat and sprinkle some green onions over the egg and slightly mix everything together. Put your hot rice in a bowl and spoon your Oyako Donburi over the rice. Yummmmm . . . enjoy!

OYAKODON

Steps:

• Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.
• Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it's best served runny).
• Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.