Oyako Donburi

Oyako donburi or oyakodon or “mother and child bowl”. Whatever the name, this humble, simple dish is comforting, warming, easy to prepare and so, so delicious. Drawing inspiration from a several other bloggers, I’ve gone ahead and created my own take on this Japanese classic.

The result, sweet, salty, succulent pieces of chicken swathed in soft and silky just cooked eggs. Onions which have been simmered in stock is cooked al dente, firm but not crunchy. The pungent smell cooked away and instead is deeply infused with the sweet and salty flavours of the marinade.

Topped over steaming hot rice, dinner was simple, but delicious and satisfying. Packing the leftovers in plastic containers and reheating it for lunch the next day was just as delicious.

NOTE: I’ve used home made dashi stock made from kombu and bonito flakes for this recipe. But if you’re not inclined to do so, it is possible to purchase instant dashi stock powder from asian grocery stores. Harumi notes that instant stock powder tends to be rather salty, so adjust the amount of soy used in the recipe.

NOTE: This preparation deviates from the conventional method of preparing oyako donburi as I wanted to flavour the chicken with the marinade and have the meat browner than the original.

Information

  • Prep time: 15 minutes + marinating time
  • Cooking time: 20 minutes
  • Serves: 4

What’s in it

  • 500g chicken thigh, sliced or diced
  • 500ml (2 cups) dashi stock
  • 2 medium onions
  • 6 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp cooking sake
  • 2 tbsp sugar
  • Vegetable oil or other lightly flavoured cooking oil
  • small handful of pea shoots (optional)
  • parsley or finely chopped spring onions to garnish (optional)
  • 4 serves, freshly cooked white rice

How I made it

Combine the sugar, soy, mirin and sake in a bowl and stir until sugar has dissolved. Add the chicken pieces and mix well. Allow to marinate for about 10 minutes. While the chicken is marinating, skin and slice the onions in half and then into strips length-wise.

Heat oil in a skillet and brown the chicken pieces. Do not discard the marinade. If you have small skillet, brown the chicken in batches and set aside. Add the dashi stock to the skillet to de-glaze the pan. Add remaining marinade and onion slices. Then, lay the chicken pieces in one layer over the onions. Cover and allow to simmer gently for 5 minutes.

Crack all the eggs into a large bowl and beat lightly with chopsticks or a fork until all yolks have broken but there is still some egg white visible.

After the simmering time is up, you may add the pea shoots or any green vegetables over the chicken if desired. Allow the vegetables to cook for a minute or so to soften. Pour the egg slowly over the meat, ensuring that you cover most of the surface. Allow the egg to cook for a couple of mintues or until the egg is done to your liking.

Place rice in deep bowls and top with cooked chicken and egg mixture, drizzling a little of the sauce over the rice. Garnish as desired and enjoy hot.