Ingredients
|
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 Cooked rice 1 package of boneless/skinless chicken thighs, cut into bite-sized pieces 3-4 eggs About 1 cup of water or chicken broth |
About 1T of canola oil
Splash of sesame oil 2T shoyu 1T sugar Splash of mirin (or sherry) Optional Bamboo shoots, sliced Waterchestnuts, sliced |
What To Do
To prep, set out four bowls. Slice round onion, and place in bowl #1. Slice mushrooms and green onions and set in bowl #2. Cut raw chicken, and place in bowl #3. Lastly, crack and scramble eggs in bowl #4. Start cooking the rice in your favorite rice pot.
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.
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.
