OYAKO DONBURI
This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
Provided by KIKUKAT
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g
EASY OYAKO DONBURI RECIPE
Easy Oyako Donburi Recipe... oh how I love you. The sweet and salty taste of the donburi is the one of my most favorite recipes from very own retired chef (i.e. father-in-law).
Time 30m
Yield 4
Number Of Ingredients 9
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.
CHICKEN AND EGG ON RICE (OYAKO DONBURI)
This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama.
Provided by Hey Jude
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breast into thin slices.
- Soak dried shiitake mushrooms in lukewarm water until soft.
- Cut off hard stems and cut in halves.
- Cut onion into thin slices.
- Chop cilantro.
- In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
- Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
- Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
- Cook until the egg is set, about 1 minute on low heat.
- Sprinkle cilantro on top.
- To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
- Pour simmering sauce over and serve immediately.
OYAKO DONBURI
This is an authentic Japanese Chicken recipe that is served with your choice of rice. This recipe came from a cookbook presented to me - "CANADIAN JAPANESE COOKERY, 1983.
Provided by William Uncle Bill
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add chicken, peas, green onions and dashi.
- Cook for 5 minutes or until chicken is cooked.
- Add shoyu, sugar, ajinomoto and mirin; mix to blend.
- Add the eggs, mix to combine and bring to boil.
- Turn off heat and place cover on saucepan.
- Eggs should not be overcooked.
- Toast nori lightly either over a flame or on stove element.
- Crumble nori into pieces with your fingers and place in a bowl.
- Fill rice bowls with rice and pour chicken and egg mixture over top generously.
- Sprinkle with crumbled nori.
- Serve immediately.
Nutrition Facts : Calories 306.3, Fat 18, SaturatedFat 5.3, Cholesterol 369, Sodium 980.9, Carbohydrate 9.4, Fiber 1.6, Sugar 5.7, Protein 25.1
OYAKO DONBURI
Categories Chicken Egg Leafy Green Mushroom
Number Of Ingredients 11
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.
SIMPLE OYAKO DONBURI (OYAKODON)
This is a very simple way to make Japanese oyako donburi. The name literally means "parent and child", referring to the main ingredients, chicken and egg. This version of the recipe came from a magazine put out by CLAIR, a Japanese governmental agency, and although contains a couple of specialty Japanese ingredients, these may be substituted.
Provided by howcheng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop the green onion.
- Cut chicken into bite-sized pieces.
- Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.
- In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.
- In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.
- When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.
- In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.
- Serve on steamed rice and garnish with nori to taste.
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