Oyako Don (Chicken and Egg Bowl)
Author: 
Serves: 4
 
Ingredients
  • FOR DONBURI SAUCE:
  • 1⅔ cups water
  • 1 teaspoon dry dashi seasoning
  • 5 tablespoons shoyu (soy sauce)
  • 4 tablespoons sugar (original recipe calls for 5)
  • 1½ tablespoon mirin
  • FOR EGG OMELETTE:
  • 4 cups cooked brown rice
  • 1 large chicken breast or 2 boneless thighs
  • ¼ to ½ large onion (original recipe calls for 1 whole onion)
  • 6 eggs
  • Green onions for garnish
  • Mitsuba, a Japanese herb (optional)
Instructions
  1. Chop chicken into bite-sized pieces. ]
  2. Slice onions.
  3. Gently mix the eggs with chopsticks in a bowl and set aside. Don't over beat them. Mix so that the whites and yolk are lightly incorporated.
  4. MAKE DONBURI SAUCE: In a medium pot, combine all ingredients for the donburi sauce and cook over medium heat until the sugar dissolves. Add chicken and onions to this and cook for 7 - 8 minutes until chicken is well-done and onions are tender. Remove from heat.
  5. Heat the donburi pan over medium - low heat (SPRAY WITH PAM COOKING SPRAY) and scoop a ladle-full of the chicken and onion dashi or "soup" mix onto the donburi pan.
  6. Gently scoop the mixed egg over the chicken and donburi sauce mix, from the center - outwards. DON'T MAKE SCRAMBLED EGGS. After you've scooped the egg into the pan, just let the egg cook on it's own and meld with the chicken and onions. You'll need to cook this for about 5 - 10 minutes until the egg sets. Don't be tempted to increase the heat as the egg will become hard.
  7. Garnish the top of the egg omelette with green onions while the egg is still cooking.
  8. Serve brown rice in a donburi (deep bowl) and then gently slide the egg omelette off the donburi pan and on the bed of rice. Garnish with mitsuba (Japanese herb), optional.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/02/oyakodon/