OYAKO DONBURI - A TRADITIONAL JAPANESE DISH
Jo Anne Sugimoto
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.
1/2 lblean bite size chicken pieces
2 cdashi or chicken broth
1/2 cshoyu (soy sauce)
1 Tbspmirin - japanese sweet cooking wine
3 to 4 Tbspsugar
1small round onion, thinly sliced
4 to 5medium size shiitake mushroom, sliced
2 to 3medium size takenoko (bamboo shoots) optional
2green onion stalks, chopped
3 chot rice
How to Make OYAKO DONBURI - A TRADITIONAL JAPANESE DISH
- IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
- Prepare 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.
- Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
- In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
- Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
- Add 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.
- Turn 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!