Perhaps my favorite Japanese dish. It has a nice lite taste but also manages to feel like good old fashioned home cooking.
Oyakodon has a very funny/interesting translation. Donburi is basically a dish on top of a bowl of rice. Usually condensed to name+don. Oyako translates to...mother and child. Yes, the chicken and egg.
Servings 2
Ingredients- 3 Boneless skinless chicken thighs
- 1/2 Onion
- 4 Eggs
- 4 or 5 Stalks of parsley (sometimes I use cilantro)
- 2 Servings rice
Sauce- 4 1/3 Tbs Dashi
- 2 Tbs Sake
- 2 Tbs Mirin
- 2 1/2 Tbs Soy sauce
- 2 Tbs Sugar
Directions- Start rice in your rice cooker.
- Remove excess fat from the chicken and cut into very small bite size pieces. Peel the onion and slice thinly. Cut the parsley into 1 inch lengths. Beat the eggs in a bowl.
- Add sauce ingredients together and mix well.
- Split all the ingredients between two small frying pans (you can also pick up a special donburi pan called oyako-nabe).
- Split sauce between the two pans and bring to a boil.
- Reduce heat to just above medium. Split the chicken and onions between the two pans and cook until onions are just turning translucent.
- Reduce heat to just below medium. Split beaten eggs between two pans. (Japanese have a very unique way of cooking. They often don't stir but instead poke the food. Use a pair of chop sticks and poke and move the food around just enough to keep the food from sticking.)
- 30 seconds before the eggs are cooked (They will look runny but this is actually due to the sauce. Don't overcook.) add the parsley.
- Turn the heat off and spoon the rice into two bowls. Serve the donburi over both bowls.
- Add a few sprigs of parsley and serve.
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