Best Parent And Child Domburi Oyako Domburi Recipes
PARENT AND CHILD DOMBURI (OYAKO DOMBURI)
Domburi means and earthenware bowl, but the name also applies to the food served in it, generally rice with toppings of meat, eggs, poultry, vegetables or a combination of ingredients. Oyako domburi is so called because it is made from chicken and eggs served over rice. From The Complete Asian Cookbook by Charmaine Solomon.
Provided by Heydarl
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to recipe on pack for absorption method.
- Skin and bone chicken, adding salt, cutting into small dice.
- Heat chicken stock with mirin and soy sauce. When boiling add chicken, return to the boil, cover and simmer for 8 minutes.
- Meanwhile, beat eggs slightly, adding salt. Add eggs and 3/4 of the spring onions to the simmering stock. Without stirring, let mixture return to the boil, then turn heat very low, cover and cook for 3-4 minutes until eggs are set but still soft.
- Spoon rice into a heated earthenware bowl, then pour hot chicken and egg mixture over.
- Garnish top with remining spring onions.
- Serve immediately.
- PS I like to marinate the chicken in 1 tablespoon each soy sauce and mirin for 15 minutes before cooking. I also add 1/2 cup frozen corn when cooking chicken.
Nutrition Facts : Calories 418.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 213.9, Sodium 1168.4, Carbohydrate 71.6, Fiber 2.8, Sugar 2.4, Protein 15.6
OYAKO DONBURI
This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
Provided by KIKUKAT
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g
OYAKO DONBURI - A TRADITIONAL JAPANESE DISH
Here is a traditional japanese dish that I consider "comfort food". It is also a favorite dish in Hawaii. Whenever I make this and sit down to cuddle up with my bowl of Oyako Donburi, I am totally embraced with memories of my mom's love. Oyako means - mother and child, so goes to say, chicken and egg. Donburi means - rice...
Provided by Jo Anne Sugimoto
Categories Chicken
Number Of Ingredients 12
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!
SIMPLE OYAKO DONBURI (OYAKODON)
This is a very simple way to make Japanese oyako donburi. The name literally means "parent and child", referring to the main ingredients, chicken and egg. This version of the recipe came from a magazine put out by CLAIR, a Japanese governmental agency, and although contains a couple of specialty Japanese ingredients, these may be substituted.
Provided by howcheng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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