Oyako Donburi 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.

EASY OYAKO DONBURI RECIPE

Steps:

• Heat the vegetable oil in a large pan over a medium-high heat. Saute chicken strips and onion for about 8 minutes or until the chicken is thoroughly cooked.
• Stir in the chicken broth, and simmer for 1-2 minutes. Stir in the sugar, soy sauce and salt. Simmer for 3 minutes. Add (by sprinkling in) half of the green onions. Make sure the green onions are spread out evenly.
• Pour beaten eggs on the chicken mixture. Simmer until the eggs are thoroughly cooked, about 8 minutes. Serve on top of the recently-made rice. Cut Nori into thin slices and spread throughout the dish.

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.

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.

CHICKEN AND EGG ON RICE (OYAKO DONBURI)

Steps:

• Cut the chicken breast into thin slices.
• Soak dried shiitake mushrooms in lukewarm water until soft.
• Cut off hard stems and cut in halves.
• Cut onion into thin slices.
• Chop cilantro.
• In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
• Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
• Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
• Cook until the egg is set, about 1 minute on low heat.
• Sprinkle cilantro on top.
• To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
• Pour simmering sauce over and serve immediately.

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.

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.