Best Oyako Donburi Recipes

OYAKO DONBURI

Steps:

• Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
• Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

OYAKO DONBURI - A TRADITIONAL JAPANESE DISH

Steps:

• 1. IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
• 2. 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.
• 3. Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
• 4. 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.
• 5. Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
• 6. 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.
• 7. 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!

CHICKEN AND EGG ON RICE (OYAKO DONBURI)

Steps:

• Cut the chicken breast into thin slices.
• Soak dried shiitake mushrooms in lukewarm water until soft.
• Cut off hard stems and cut in halves.
• Cut onion into thin slices.
• Chop cilantro.
• In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
• Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
• Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
• Cook until the egg is set, about 1 minute on low heat.
• Sprinkle cilantro on top.
• To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
• Pour simmering sauce over and serve immediately.

SIMPLE OYAKO DONBURI (OYAKODON)

Steps:

• Finely chop the green onion.
• Cut chicken into bite-sized pieces.
• Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.
• In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.
• In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.
• When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.
• In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.
• Serve on steamed rice and garnish with nori to taste.

OYAKO-DONBURI (CHICKEN AND EGG OVER RICE)

Steps:

• 1. To Prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.
• 2. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you start with raw meat.
• 3. Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.
• 4. To cook: Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes. Add onion and simmer 1 minute longer. Correct seasoning if necessary.
• 5. Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. Do not stir. Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.
• 6. To assemble and serve: Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.

OYAKO DONBURI

Steps:

• Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
• Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes.
• Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
• Serve over Japanese sticky rice.

OYAKO DONBURI

Steps:

• In a large saucepan, add chicken, peas, green onions and dashi.
• Cook for 5 minutes or until chicken is cooked.
• Add shoyu, sugar, ajinomoto and mirin; mix to blend.
• Add the eggs, mix to combine and bring to boil.
• Turn off heat and place cover on saucepan.
• Eggs should not be overcooked.
• Toast nori lightly either over a flame or on stove element.
• Crumble nori into pieces with your fingers and place in a bowl.
• Fill rice bowls with rice and pour chicken and egg mixture over top generously.
• Sprinkle with crumbled nori.
• Serve immediately.

KIKOCHAN'S OYAKO DONBURI

Steps:

• PREPARATION:.
• Soak mushrooms in water ahead of time.
• Slice chicken into thin pieces.
• Wash watercress throughly, cut to 1 1/2 inches pieces.
• Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions.
• After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
• PREPARING THE BROTH AND COOKING:.
• Quickly boil all broth ingredients together.
• Remove from heat.
• Add chicken, mushrooms, green onions/watercress and let boil.
• Immediately lower heat and remove scum that may have surfaced to the top of the broth.
• Cook for 2 - 3 minutes.
• Slowly and gently pour the beaten egg mixture.
• from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
• Fill the donburi bowls with 2/3 full with hot rice.
• Gently ladle broth mixture over rice.
• Garnish with slivers of nori. (I used my kitchen shears to strip it up).
• Serve hot.

OYAKO-DONBURI (CHICKEN AND EGGS OVER RICE)

Steps:

• Remove bones from chicken and cut into small strips. Use bones for soup stock. Season with salt, sugar, soy sauce and monosodium glutamate. Cook chicken strips in seasoned stock, add peas and green onions. Cook until almost done. Add slightly beaten eggs and cook until eggs are done but not dry. Pour chicken mixture over rice in deep individual bowls, adding some broth to each. This dish is a meal in itself.

OYAKO DONBURI

Steps:

• 1. Heat oil in a large skillet over medium-high heat.
• 2. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes.
• 3. Drain off as much liquid as possible.
• 4. Stir in the chicken broth, and simmer for 2 minutes.
• 5. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt.
• 6. Simmer for 3 more minutes.
• 7. Sprinkle in half of the green onions, stirring gently.
• 8. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
• 9. Serve over Japanese sticky rice.