Jo Anne's StoryHere is a traditional japanese dish that I consider "comfort food". It is also a favorite dish in Hawaii. Whenever I make this and sit down to cuddle up with my bowl of Oyako Donburi, I am totally embraced with memories of my mom's love.
Oyako means - mother and child, so goes to say, chicken and egg.
Donburi means - rice bowl.
So the dish literally means chicken and eggs in a bowl, served over hot rice.
The photo is not my own but to give you an idea of what is looks like. It's a bit much as you cannot see the hot rice below.
lean bite size chicken pieces
dashi or chicken broth
shoyu (soy sauce)
mirin - japanese sweet cooking wine
3 to 4 Tbsp
small round onion, thinly sliced
4 to 5
medium size shiitake mushroom, sliced
2 to 3
medium size takenoko (bamboo shoots) optional
green onion stalks, chopped
1IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
2Prepare your shiitake mushrooms by soaking it in water, it must be reconstituted. The amount of time differs, but when it becomes pliable then squeeze the excess water out and slice it thinly.
3Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
4In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
5Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
6Add slightly beaten eggs in the center of the pan and let simmer for another 5 to 10 minutes, it really depends how cooked you want the eggs to be.
7Turn off the heat and sprinkle some green onions over the egg and slightly mix everything together. Put your hot rice in a bowl and spoon your Oyako Donburi over the rice. Yummmmm . . . enjoy!