Oyakodonburi Recipes

OYAKODON (CHICKEN AND EGG BOWL)

Oyakodon (Chicken and Egg Bowl) image

Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Provided by Namiko Chen

Time 30m

Number Of Ingredients 11

Ingredients

2 boneless, skinless chicken thighs
½ onion ((3 oz, 85 g))
2 large eggs (50 g each w/o shell)
½ cup dashi (Japanese soup stock; click to learn more) ((using good, flavorful dashi is very important in this recipe!))
1½ Tbsp mirin
1½ Tbsp sake
1½ Tbsp soy sauce
1½ tsp sugar
2 servings cooked Japanese short-grain rice
2 sprigs mitsuba (Japanese parsley) ((or green onion/scallion))
shichimi togarashi (Japanese seven spice) ((optional, if you like spicy))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

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

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

OYAKO DONBURI

OYAKO DONBURI image

Categories Chicken Egg Leafy Green Mushroom

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
3/4 pound skinless boneless chicken breast halves, cut into strips
1/2 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
1/2 teaspoon salt
1/2 cup green onions, chopped
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.

SIMPLE OYAKO DONBURI (OYAKODON)

Simple Oyako Donburi (Oyakodon) image

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.

Provided by howcheng

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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)

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.

OYAKODON

Oyakodon image

Tuck into this hearty Japanese oyakodon. It translates as 'family donburi [rice bowl]' or 'adult-and-kids donburi', because both chicken and egg are used in the dish

Provided by Nina Matsunaga

Categories Dinner, Supper

Time 20m

Number Of Ingredients 11

Ingredients

250ml dashi
11⁄2 tbsp mirin
1 1⁄2 tbsp sake
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp caster sugar
2 boneless, skinless chicken thighs, finely sliced
1⁄2 onion, finely sliced
2 large eggs
freshly cooked Japanese rice
mitsuba (Japanese parsley) or curly parsley
togarashi seasoning or sansho pepper

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.

Nutrition Facts : Calories 301 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium

QUICK OYAKODON

Quick Oyakodon image

This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.

Provided by BINGADING

Categories World Cuisine Recipes Asian Japanese

Time 40m

Yield 2

Number Of Ingredients 11

Ingredients

1 cup uncooked short-grain white rice
2 cups water
1 cup chicken stock
¼ cup soy sauce
2 tablespoons brown sugar
½ onion, thinly sliced
½ cup shiitake mushrooms, thinly sliced
1 skinless, boneless chicken breast half - cut into strips
4 green onions, cut into 1-inch pieces
2 eggs, beaten
6 snow peas, thinly sliced

Steps:

Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

Nutrition Facts : Calories 619.2 calories, Carbohydrate 106.1 g, Cholesterol 220.6 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 2 g, Sodium 2282.6 mg, Sugar 18.8 g

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