Oyako Don
In Japan, oyako don is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," and is a reference to using chicken and egg in the same dish. With its comforting ingredients simmered in a sweet sauce, oyako don is a perfect, quick meal for hungry children.
4 servings
- Dashi stock -- 1 cup
- Soy sauce -- 1/4 cup
- Mirin -- 3 tablespoons
- Chicken thighs, boneless, skinless, cut into strips -- 1/2 pound
- Scallions, chopped -- 1 bunch
- Eggs, lightly beaten -- 4
- Hot cooked rice -- 4 to 6 cups
- Nori, toasted and cut into strips (optional) -- 1 sheet
Method
- Add the dashi, soy sauce and mirin to a saucepan and bring to a boil. Add the chicken and reduce heat to low. Simmer for about 1 minute.
- Add the scallions and simmer for another minute.
- Pour in the eggs without stirring and remove from heat. Cover and let set 1 minute to cook the eggs.
- Put a scoop of hot cooked rice into each of four deep bowls (don). Ladle some of the chicken, eggs and sauce over the rice in each bowl . Sprinkle with the nori and serve hot.
Variations
- Tanindon (Beef and egg bowl): substitute 1/2 cup beef steak cut into strips for the chicken.
- Substitute green peas or snow peas for some or all of the scallions.
- If you don't have mirin, subsitute with 3 teaspoons of sugar.
