Kikochans Oyako Donburi Recipes

EASY OYAKO DONBURI RECIPE

Steps:

• Heat the vegetable oil in a large pan over a medium-high heat. Saute chicken strips and onion for about 8 minutes or until the chicken is thoroughly cooked.
• Stir in the chicken broth, and simmer for 1-2 minutes. Stir in the sugar, soy sauce and salt. Simmer for 3 minutes. Add (by sprinkling in) half of the green onions. Make sure the green onions are spread out evenly.
• Pour beaten eggs on the chicken mixture. Simmer until the eggs are thoroughly cooked, about 8 minutes. Serve on top of the recently-made rice. Cut Nori into thin slices and spread throughout the dish.

OYAKO DONBURI

Steps:

• Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
• Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

OYAKODON

Steps:

• Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.
• Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it's best served runny).
• Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.

OYAKO DONBURI - A TRADITIONAL JAPANESE DISH

Steps:

• 1. IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
• 2. Prepare your shiitake mushrooms by soaking it in water, it must be reconstituted. The amount of time differs, but when it becomes pliable then squeeze the excess water out and slice it thinly.
• 3. Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
• 4. In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
• 5. Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
• 6. Add slightly beaten eggs in the center of the pan and let simmer for another 5 to 10 minutes, it really depends how cooked you want the eggs to be.
• 7. Turn off the heat and sprinkle some green onions over the egg and slightly mix everything together. Put your hot rice in a bowl and spoon your Oyako Donburi over the rice. Yummmmm . . . enjoy!