Oyako Donburi (Chicken and Egg Rice Bowl)

Hi all, it looks like I am into another Japanese dish. It's just that I am craving for Japanese foods every day, weird! But not to worry, I will come to other foods, such as Brazilian, soon.

The Japanese name for dish means “parent and child”, which I think is super cute. This dish was very common at my parents house, and everybody loved it. It’s easy and quick to make too. The picture of this dish looks very similar to the Soboro but it tastes totally different.

Some restaurants and recipes call for too much sugar. I prefer less, just a hint, like the authentic Japanese food should be.

Oyako Donburi

Ingredients:

1 teaspoon sesame or vegetable oil

1 onion, thinly sliced

12 oz chicken breast, cut in ½” cubes

4 eggs

mushrooms such as shiitake or oyster, cut into strips (optional)

4 tablespoons light soy sauce

2 tablespoons mirin

1 tablespoon sugar

1/2 C water

Mitsuba as a garnish (optional)

Chrysanthemum as a garnish (optional)

Nori seaweed as a garnish (optional)

4 tablespoons green onions, chopped very thin

Directions:

Heat oil In a large skillet, add onion and stir fry until soft, about 5 minutes. Add chicken and simmer for about 2 to 3 minutes. Add water, soy sauce, mirin, sugar and mushrooms (if using) and simmer over medium heat, about 5 minutes or until the chicken is tender. Beat eggs in a bowl. Bring the soup to a boil, pour over chicken, turn the heat down to low and put on a lid. Cook until the egg is set, about one minute. Add mistuba and/or chrysanthemum to the chicken. To serve,  put about 1 cup of steamed rice in a deep bowl, then lay the chicken and egg on top of the rice. Top with green onions and nori seaweed if using.