Oyako-don, Japanese Chicken and Egg Rice Bowl

Oyako-Donburi-finalOyako-don literally means parent-and-child Donburi (chicken and the egg, get it?) or a Japanese rice bowl in which chicken, egg, green onions and other ingredients are simmered together and served on top of a big bowl of steaming hot rice.  Donburi are always one of the first dishes I eat when I go back to Tokyo for a visit.  They are just pure comfort food to me and I get a big smile on my face as soon as I take that first luscious bite.  So if you see “Don” at the end of a dish’s name on a menu in a Japanese restaurant that is short for Donburi and means it is a one bowl meal served over rice.

There are many types of Donburi and the simmering sauce and ingredients vary depending on the region of Japan.  Donburi are a very convenient way of making a family meal and can usually be put together in a short amount of time with just a few simple ingredients.  I like to use Japanese medium grain white rice or brown rice for most of my Donburi but you can use any type of rice you like.

I was recently watching one of my favorite shows, the NHK daily drama “Teppan”, on TV Japan and the grandmother on the show was making Oyako-don.  She is always preparing something delicious on every episode so I’m always hungry afterwards and end up craving whatever she’s cooking.  While watching this particular episode I noticed she made the Oyako-don a little different from what I’m used to and did not cook the chicken, onions and egg together but cooked them separately.  I was very intrigued and had to try it immediately.  I wondered, could her cooking method be better than the way I was taught?  Well, last weekend I made Oyako-don the “Teppan” way and loved it so much I had to share it with all of you.  I’m never going back to the old way.  I know you’re going to love too.

Ingredients:

1/2 pound boneless & skinless chicken thighs (I like thighs but you can use breast meat if you’d like)
2 spring onions or 4 scallions
5 eggs

Simmering Sauce:

1 cup of water
1 handful of Katsuobushi (dried bonito flakes)
4 tablespoons sake
4 tablespoons mirin
4 tablespoons soy sauce,

Cooked Japanese white rice, enough for 4 servings

Preparation:

1.  Pour all the ingredients for the simmering sauce in pot and bring to a boil.  Lower the heat when the mixture begins to boil and let it simmer for about 20 seconds.

Oyako-Donburi-sauce

Cool and strain it through a sieve and set aside.  You should have a clear sauce.

2.  Slice onions into thin slices on the diagonal and cut chicken into 1-inch strips.  Break the eggs into a bowl and lightly whisk.

Oyako-Donburi prep 1

3.  Pour the simmering sauce in a large non-stick skillet and bring to a low boil.  Add the onions and chicken pieces and poach in the sauce until the chicken is completely cooked.  Fill four large bowls, or Donburi, with rice.  Divide the cooked chicken among the four bowls of rice (leave the onion in the sauce).

Oyako-Donburi-prep

4.  Bring the sauce with the onions back to a low boil and slowly add the eggs to the simmering sauce and cook the eggs in the sauce.  This only takes a couple of minutes, you do not want to overcook the eggs, they are supposed to be a little runny.

Oyako-Donburi

5.  Scoop out the egg & onion mixture and divide the topping over each bowl of rice and chicken.

*Makes 4 servings

Oyako-don, Japanese Chicken and Egg Rice Bowl
Serves: 4
 
Ingredients
  • ½ pound boneless & skinless chicken thighs (I like thighs but you can use breast meat if you'd like)
  • 2 spring onions or 4 scallions
  • 5 eggs
  • Simmering Sauce:
  • 1 cup of water
  • 1 handful of Katsuobushi (dried bonito flakes)
  • 4 tablespoons sake
  • 4 tablespoons mirin
  • 4 tablespoons soy sauce,
  • Cooked Japanese white rice
Instructions
  1. Pour all the ingredients for the simmering sauce in pot and bring to a boil. Lower the heat when the mixture begins to boil and let it simmer for about 20 seconds.
  2. Cool and strain it through a sieve and set aside. You should have a clear sauce.
  3. Slice onions into thin slices on the diagonal and cut chicken into 1-inch strips. Break the eggs into a bowl and lightly whisk.
  4. Pour the simmering sauce in a large non-stick skillet and bring to a low boil. Add the onions and chicken pieces and poach in the sauce until the chicken is completely cooked. Fill four large bowls, or Donburi, with rice. Divide the cooked chicken among the four bowls of rice (leave the onion in the sauce).
  5. Bring the sauce with the onions back to a low boil and slowly add the eggs to the simmering sauce and cook the eggs in the sauce. This only takes a couple of minutes, you do not want to overcook the eggs, they are supposed to be a little runny.
  6. Scoop out the egg & onion mixture and divide the topping over each bowl of rice and chicken.

 

Comments

  1. Love one bowl meal! Great recipe, I think I can manage to make this hehehe … (^.^)

  2. Silver Anderson says:

    Awesome as always!

  3. Mm.. you know I love mixing anything with rice in a bowl! I’m a big bibimpap lover and this is right up my alley.. Looks as appetizing to my eyes as to my stomach.

  4. Oh!! This is one of my favs!

  5. mmm ultimate comfort food. That would hit the spot!

  6. Melanie Cogdill says:

    This recipe is different than mine which has regular onion in addition to the green onion and shiitake mushrooms. The sauce is similar but not quite the same as mine does not have sake in it. However, I’m giving yours a whirl tonight as it’s faster and easier than my recipe. Thanks or the post!

  7. Thank you for your comment. There are many variations of Oyako-don in Japan and I like to experiment with mine. I love this version because you don’t have to make the dashi separately which saves so much time. I also like using spring onions when they’re in season, I think it gives the dish a much fresher taste. Hope you enjoyed it! 🙂

  8. saw your blog from whole foods bellevue classes page! the food on your blog looks so good, would love to take class from you sometime!

  9. Shirley says:

    Thank you very much! Excited about teaching classes at Whole Foods and hope you’ll be able to attend one.

  10. I’ve this obsession with chicken lately, especially with Japanese cooking. This is the perfect comfort food for everyday and every week.

  11. Shirley says:

    Thank you for the comment Ken! I hope you enjoy this dish.

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