Oyako-donburi / Parent-and-Child Bowl
Parent being the chicken and the child being the egg… a rice dish topped with chicken and vegetables set in eggs.
- Cook 2 cups of Japanese rice per direction on the rice package.
Low sodium soy sauce & Memmi
Topping:
2 Tbsp vegetable oil
1 small onion
1 lb chicken thigh meat (boneless, skinless and very well trimmed of fat)
1 ½ cups water
1 ½ Tbsp sugar
2 Tbsp low sodium soy sauce
1 Tbsp memmi (Japanese bottled sauce)
8 small shiitake mushrooms
4 scallions
4 eggs
- Cut chicken in bite size and set aside.
- Cut the scallions in 1” length and set aside.
- Beat the eggs in a small bowl and set aside.
- Cut the onion in half and slice in ¼“thick, pieces.
- In a skillet that has a lid, pour 2 Tbsp of oil and put on high heat until hot. Add the cut onion.
- Stir it several times until the onion is translucent and just getting golden on the edges.
- Add cut chicken and fry until brown. Add water, sugar, soy sauce and memmi.
Oyako-donburi 親子丼
- Put the lid on, and bring to boil. Lower the heat to medium and let it simmer for 30~40 minutes until the chicken is cooked. If the liquid has evaporated, add some hot water to make sure to have at least a cup worth of liquid. Add the shiitake mushrooms and let it simmer for I minute.
- Add the cut scallions, stir once and immediately pour the beaten eggs all over the cooking ingredients.
- Put on the lid and lower the heat to medium-low. When the eggs set, it is ready to serve.
- Dish out some cooked hot rice in a larger Japanese bowl and dish out big piece of chicken-vegetable-set-in-eggs over the rice.
*
Douzo Meshiagare! (Please have your meal!)
*
Mmmm sounds delicious!
This has got to be my all time favourite dish. So simple, so comforting. I make mine without Memmi though. Must try to find it. I have missed coming here and enjoying the wonderful frangrance of your home! Hugs, Sharon
Sweet Sharon,
As you may know already, almost in every Japanese dish, dashi is used, a broth made of boiling dried-and-finely-shaved bonito fish. By now, you must have figured out… as much as I am big on using fresh ingredients, if there is anything out there which makes life easier/economical/time-efficient for the home cook (especially not to stock ingredients/products not used in volume) I have tested and picked almost perfect substitute. Memmi fits the bill in this case! I always have a bottle at hand, as it is also great for noodle/udon soup base. Memmi is not absolutely necessary. Whenever I was not able to obtain Japanese products, I cooked without. ♥ Fae.
This dish looks so good! Your recipe comes out perfect!
My husband makes a Chinese dish similar, but it uses ground chicken. How cool!
Nice! One of my very favorite Japanese dishes to make and eat!
The first time I ate homemade Oyako-don, it was at your place in San Mateo. It tasted so good! Brings back memories. Thank you Fae.
oh my god, I cant stop staring at the pc screen