***BUMP***
Name: Yama
Recipe name: Oyako Donburi (親子丼) a.k.a. "Mother & Child Rice Bowl"
approximate yield: 1 to 2 Servings
Ingredients list: 2-3 cups cooked Japanese rice1 boneless chicken thigh1 small onion2 eggsSalt to tasteDonburi Sauce:½ cup dashi stock (dried skipjack tuna stock)1 teaspoon of mirin1 teaspoon of Japanese soy sauce
Tools/other materials needed:
Small/medium saucepan
Mixing bowl
Donburi bowls or deep soup bowls
Furikake seasoning (optional)
*Chicken stock can be substituted for dashi stock
Instructions: Cooking the rice takes the longest, be sure your rice is cooked and ready to go.Mix the eggs, don't beat, in a separate mixing bowl lightly with chopsticks or a fork.Cut chicken into bite-size pieces, and thinly slice onions.Mix sauce ingredients in saucepan, bring to gentle boil.Add chicken and onion and simmer until chicken is almost done (for about 5 minutes), season as needed.Slowly pour egg over the chicken and onions, do not stir.Simmer until egg starts to bubble around the edges of the pan, it should still be slightly runny (the hot rice will finish the cooking) don't let the egg cook solid.Slide the egg topping out of the saucepan over the hot rice in the donburi bowl, the sauce and egg should seep into the rice.Serve immediately, Enjoy!
Comments:
The rice will finish cooking the egg, but it will be a little runny. If you don't like runny eggs, you can thoroughly cook them before adding them to the rice.
Donburi is basically a rice bowl with toppings that were simmered together, this is the chicken and egg donburi, I've also had Oyakodon with chicken katsu which is kind of like fried chicken which was AMAZING, that is similar to Katsudon which is pork katsu and egg over rice. You can substitute out the egg and/or chicken for pork, beef, or fish among other toppings. I first had this when I was in Japan, and I've loved it since.