My Comfort Food – Oyako Donburi
Posted by Shannon on 01/25/2011
Winter is merciless in Seattle. Relentless wind, consistent gray skies and sub-40 degree temps. In college, I was lucky enough to learn this dish from a friend, an international student from Japan. This is one of a few recipes I made sure to carry with me through the years.
Back then, I’d come home in the evening, drop my bags and change into comfy clothes. Once in the kitchen, this was an easy dinner to make, involving minimal dishes to wash after. About 20 minutes results in a one-bowl dinner of chicken and onion, pillowed within the savory shoyu soy sauce and egg it’s cooked with.
Oyako donburi is a little like a dinner omelet. As you eat, the sauce soaks its way down into the rice. It’s simplicity make me smile and makes my belly happy.
How-to Make Oyako Donburi – Two servings
- 2-3 cups cooked white sticky rice
- 1/2 lb. boneless chicken thigh or breast, cut into 1/2″ pieces
- 1 medium onion, sliced thinly
- 2-3 eggs, lightly beaten
- ½ cup dashi stock (Hondashi)
- 2 tsp. mirin
- 1 T Shoyu (Japanese soy sauce)
- Few dashes of salt
- In a bowl, combine dashi stock, shoyu, mirin and a dash of salt.
- Pour half of the mixture into a small shallow pan. Bring to boil.
- Add the chicken and onion, mixing until nearly done.
- Slowly drizzle the beaten eggs over the mix.
- Cover the pan and reduce to low heat to simmer until the egg is almost set.
- Dish rice into both bowls and spoon the donburi & sauce on top.