For supper this evening, I made a Japanese comfort food dish called oyako donburi. Donburi means “bowl”, or more specifically a “rice bowl dish”. There are many types of donburi, all involving something served over a bowl of rice. Oyako means “parent and child”, in this case chicken and egg!
I found a version of the recipe in almost every cookbook on my pile, and it’s actually quite easy and quick for a weeknight supper. It doesn’t have a lot of color (veggies should be served as a side dish), but some larger pieces of green onion, or crumbled nori seaweed (the kind used for sushi) could help with that. Dashi (a basic fish stock) is used in this recipe, and in many Japanese soups and other dishes. I’ll explain how to make dashi in a later post.
1/4 c. soy sauce
1/4 c. mirin (sweetened rice wine)
1 c. dashi (can substitute chicken broth)
1 chicken breast, cut into small chunks
4 green onions, chopped
6 cups brown or white rice
Mix together the soy sauce, mirin and dashi to make a cooking sauce. Divide the chicken and green onions into 4 equal portions, and add 1/4 c. of the cooking sauce to each portion. This recipe will make 4 servings, and each one is cooked separately. Divide the rice into 4 equal portions in serving bowls and keep warm in oven.
In a small non-stick saucepan, add one portion of chicken, onion and sauce to the pan and bring to a boil. Cover and cook for about 3 minutes or until chicken is just cooked through. Beat 2 eggs, add a dash of Japanese sansho pepper (or black pepper) and pour eggs over the top of the chicken. Cover again and cook for a couple more minutes, until eggs are set but not completely solid. Slide this “omelet” out into a rice bowl. Repeat with other portions, keeping all warm until ready to serve.