Oyako donburi is the Japanese name for this bowl of steamed rice. ‘Don’ refers to a way of serving cooked rice with toppings of some kinds over a base of white rice. This makes a quick and convenient lunch for the Japanese.
The word ‘oyako’ is very meaningful, literally, it means ‘mother and daughter’. It is interesting, isn’t it? The main ingredients for this time’s topping is chicken and egg. At first, when thinking about chicken and egg, I thought there would not be so much fun as chicken or egg is so basic and familiar. However, I was wrong after tasting what I made. Wonderful! This chicken and egg offered a very distinctive flavor and texture. The ingredients, the cooking method are quite simple, but the final product is great. It was out of my imagination because this was my first time making a ‘don’ like this.
Ingredients (serves 4)
- 150g chicken breast fillet, cut into small cubes
- 1/2 medium onion, cut into thin wedges
- 2 spring onions or scallions, sliced diagonally into thin rounds
- 6 eggs, lightly beaten
* Sauce:
- 400ml dashi stock or chicken stock
- 4 tbs dark soy sauce
- 2 tbs light soy sauce
- 2 tbs mirin
- 1 tbs sugar
Cooking:
- Blanch the chicken cubes in boiling water, then transfer to cold water and drain.
- Combine all the sauce ingredients in a saucepan and boil over high heat, stirring constantly until the sugar is dissolved.
- Make one serving at a time. Pour one-fourth of the sauce into a small saucepan or skillet, add one-fourth of the chicken and onion, place over high heat. When the chicken is done, add the scallions and pour in one-fourth of the egg in a broad circular motion to cover as much surface area as possible. When the egg is just cooked through, transfer to a bowl filed with hot cooked rice.
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