About this Recipe
By: Misayo Murata (via Literacy Pittsburgh)
Oyako-donburi is a popular Japanese dish. “Oyako” means “Parent and Child”, and “donburi” means big bowl of rice topped with something. Oyako-donburi is made with chicken and eggs served with rice, hence the name.
This recipe was submitted through the Greater Pittsburgh Literary Council’s cooking program, and their student Misayo Murata.
- 1/2 lb boneless chicken breast, cut into 1-inch pieces
- 1/3 tablespoon dashi powder
- 3 tablespoons soy sauce
- 1 tablespoon sake (Japanese cooking wine)
- 1 tablespoon sugar
- 1 tablespoon mirin (sweet rice seasoning)
- 1/2 medium onion, sliced into 1/2-inch pieces
- 3 eggs
- 2 cups cooked white rice
- 1 sheet toasted seaweed, cut into small pieces
Donburi (丼) which means “bowl”, comes in a variety of different styles. Sauces within them vary by season, region, ingredients and taste. Donburi can be made from almost any ingredients, including leftovers such as beef, pork, fish and more.
Dissolve dashi powder in 1/3 cup of water to make stock.
Place stock, chicken, soy sauce, sake, sugar and mirin in a skillet. Cook over medium heat until it reaches a boil. Turn down heat. Skin any fat from soup.
Add onion (and a little water, if necessary) and cook for 4-5 minutes until chicken is cooked through.
Beat eggs in a bowl. Pour into skillet. Cover with lid and reduce heat to low. Cook until eggs are done.
Serve on top of cooked rice and sprinkle with seaweed.