Oyako Donburi (Chicken and Egg with Rice) is a traditional Japanese recipe for a dish of chicken and flavoured scrambled eggs served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Chicken and Egg with Rice (Oyako Donburi).
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Oyako Donburi literally means 'parent-child rice bowl' because it’s made with chicken (parent) and egg (child). It’s a one bowl meal: fresh steamed rice topped with tender pieces of chicken and onions cooked with egg in a soy based sauce. If you have a family of big eaters, make extra rice.
Ingredients:
5 boneless, skinless chicken thighs
1 sweet onion peeled, sliced and separated into rings
4 spring onions, trimmed and cut into 2cm lengths
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar
250ml stock or dashi
4 eggs
630g of freshly prepared steamed short-grain rice
Method:
Trim the fat from the chicken thighs (if there are any tiny bits of bone, give it a rinse and drain as necessary), cut each thigh into 6-8 pieces, and place into a large bowl.
Add the onions, spring onions, soy sauce, mirin, and sugar and mix; if prepping ahead, cover and refrigerate to marinate 30 minutes or overnight.
Use a large frying pan or a braising pan with a lid and heat it up for 1 minute over medium heat.
Crack the eggs into a medium-sized mixing bowl and lightly whisk. Scramble the eggs, then set aside.
Add the chicken into the pan, along with the dashi or chicken stock, cover with a lid, and cook over medium heat for 5 minutes.
Stir the chicken and add the scrambled eggs, cover with a lid and simmer on low heat for 5 more minutes.
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