Oyako Donburi
This traditional Japanese dish combines savory flavors and textures and has become a Hawaii local favorite!
Recipe - Foodland Kihei
Oyako Donburi
Prep Time10 Minutes
Servings1
Cook Time5 Minutes
Ingredients
Onions, 1/4 Cup
Boneless Chicken Thigh
Kamaboko, 1/8 Cup
Mirin, 2 Tablespoons
Shoyu, 2 Tablespoons
Sake, 2 Tablespoons
Dashi, 2 Tablespoons
Eggs, 2 Eggs
Green Onions, 1 Pinch
Furikake, 1 Dash
Directions
Ingredients
1⁄4 cup
onions, peeled and sliced julienne1
boneless chicken thigh cut into bite-size strips1⁄8 cup
kamaboko (fish cake) cut into strips2 tablespoons
mirin2 tablespoons
soy sauce2 tablespoons
sake2 tablespoons
dashi, you can use scratch or instant. in a bind, chicken stock will work.2
eggs1 pinch
sliced green onions1 dash
furikakeInstructions
- Break 2 eggs into a bowl, and lightly beat the eggs, make sure that the whites and the yolk are not completely incorporated. It should look partially separated.
- Combine the onions, chicken, kamaboko, mirin, soy sauce, sake, and dashi in a 6 inch non stick pan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 3 minutes, until the chicken cooks through. Move the pan around as it cooks.
- While the broth is still lightly simmering, pour three-fourths of the egg mixture over the chicken, onions, and broth. Leave the pan still and do not mix for about 1 minute.
- Add the remaining one-fourth egg over the ingredients in the pan. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
- While the oyakodon is resting, portion the rice into a bowl. Gently slide the Oyako into the bowl and garnish with the green onions, furikake and togarashi. Serve immediately.
10 minutes
Prep Time
5 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
White Onion, 0.3 Pound
Member Price
$0.99 avg/ea was $1.26 avg/ea$3.29/lb
Not Available
Okuhara Kamaboko, 5.5 Ounce
$3.49$0.63/oz
Kikkoman Kotteri Mirin Seasoning, 10 Ounce
Member Price
$4.99 was $5.99$0.50/oz
Kikkoman Soy Sauce, 10 Ounce
$5.19$0.52/oz
Shochikubai Sake, 180 Millilitre
Member Price
$3.99 was $4.99$0.02/ml
Not Available
Not Available
Green Onions, 1 Each
Member Price
$2.79 was $3.79
Maika`i Organic Nori Furikake, 2.5 Ounce
Member Price
$6.99 was $10.69$2.80/oz
Directions
Ingredients
1⁄4 cup
onions, peeled and sliced julienne1
boneless chicken thigh cut into bite-size strips1⁄8 cup
kamaboko (fish cake) cut into strips2 tablespoons
mirin2 tablespoons
soy sauce2 tablespoons
sake2 tablespoons
dashi, you can use scratch or instant. in a bind, chicken stock will work.2
eggs1 pinch
sliced green onions1 dash
furikakeInstructions
- Break 2 eggs into a bowl, and lightly beat the eggs, make sure that the whites and the yolk are not completely incorporated. It should look partially separated.
- Combine the onions, chicken, kamaboko, mirin, soy sauce, sake, and dashi in a 6 inch non stick pan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 3 minutes, until the chicken cooks through. Move the pan around as it cooks.
- While the broth is still lightly simmering, pour three-fourths of the egg mixture over the chicken, onions, and broth. Leave the pan still and do not mix for about 1 minute.
- Add the remaining one-fourth egg over the ingredients in the pan. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
- While the oyakodon is resting, portion the rice into a bowl. Gently slide the Oyako into the bowl and garnish with the green onions, furikake and togarashi. Serve immediately.