Tuesday, November 24, 2009

Basic Oyako Donburi

Oyako Donburi is one of my favorite Japanese comfort foods. Beating it is katsu don however when i saw how many calories that dish has, i freaked out and decided to go for the healthier alternative. The word 'Oyako' i believe can be translated to 'mother and son' and refers to the chicken and egg that dominate the dish. Served over sticky Japanese rice and ladelled with a sweet dashi broth, Oyako Donburi is very easy to make, but takes a short while to cook properly.

Note that this is the most basic version! Feel free to add whatever tickles your fancy: shitake mushrooms, tofu pieces, chilli, anything!

Ingredients (per serve):
  • 150gm skinless chicken breast, sliced
  • 3/4 cup dashi broth (i used chicken broth because i dont like dashi much)
  • 1/2 a white onion finely sliced
  • 1tbs mirin
  • 1tbs light soy
  • 1 large egg lightly beaten
  • 2 spring onions sliced on the diagonal to garnish
  • Japanese steamed rice 1 cup, to serve
  • 1 tsp peanut oil


Heat the oil in a pan over med-low heat (note that the pan should be small enough so that when the dashi is poured in, it will cover at least half of the chicken slices).
Layer the onions on the bottom of the pan. Do not stir them!

After 5 or 6 minutes of letting the onions sweat and begin to caramelize, lay the chicken sliced on top. Still don't stir!

Gently pour in the wet ingredients.

Poach until the liquid has halved in quantity and the chicken is fully cooked.
Pour the egg over the top of the mixture (DONT STIR) and let the pan simmer until the egg is almost cooked.

Using a spyder (or whatever you can), transfer the chicken, egg and onions over the bowl of steamed rice, trying to move each serve in 1 piece.
Ladel over the remaining broth and garnish with the spring onions.

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