Body and soul comfort food of chicken and eggs over rice.
This might be our ohana's go-to one bowl meal. Mom, Dad, and both birdies all know how to make this satisfying dinner.
Equally ono in cold New England winters, warm Hawaii family dinners, and everywhere in between.
1 onion, sliced into thin rounds
7-8 fresh shiitake, thinly sliced OR
7-8 of your favorite mushrooms, thinly sliced
Green onions, cut into 1-inch pieces
1 package of boneless/skinless chicken thighs, cut into bite-sized pieces
About 1 cup of water or chicken broth
About 1T of canola oil
Splash of sesame oil
Splash of mirin (or sherry)
Bamboo shoots, sliced
What To Do
Heat a deep frying pan with a canola oil and a bit of sesame oil. Add chicken and cook.
When the chicken is no longer pink, add the onion rounds and chicken broth. in a bit of oil and then add onion rounds. Add chicken broth. Simmer until the onions are soft.
Add mushrooms, any optional vegetables, shoyu, sugar and mirin. Stir to mix the flavors and simmer for another few minutes. Sprinkle in green onions.
Pour scrambled eggs over the entire mixture. Let set and serve over hot rice.
Notes and Talking Story
- Oyako is a Japanese-language play on words that means "Parent-Child" because of the chicken and eggs, get it?
- Our oyako donburi really ends up being like a fritatta because I prefer hard-scrambled eggs. But you adjust to your desired egg cooking texture. The most important point is that the chicken is fully cooked.
- Using dried shiitake added an extra step of re-hydrating. I'm lazy so I use fresh mushrooms. This does not affect the flavor or texture of the dish.