FLOnline21_17024_FL-MI9RecipePhotos-OyakoDonburi.jpg
FLOnline21_17024_FL-MI9RecipePhotos-OyakoDonburi.jpg
Oyako Donburi
This traditional Japanese dish combines savory flavors and textures and has become a Hawaii local favorite!
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Recipe - Kahala MKT.
FLOnline21_17024_FL-MI9RecipePhotos-OyakoDonburi.jpg
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 julienne
1
boneless chicken thigh cut into bite-size strips
1⁄8 cup
kamaboko (fish cake) cut into strips
2 tablespoons
mirin
2 tablespoons
soy sauce
2 tablespoons
sake
2 tablespoons
dashi, you can use scratch or instant. in a bind, chicken stock will work.
2
eggs
1 pinch
sliced green onions
1 dash
furikake
 
shichimi togarashi

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Onions, 1/4 Cup
an image
White Onion, 0.63 Pound
Price with Maika`i card
$2.99/lb was $3.29/lb$2.99/lb
Boneless Chicken Thigh
Not Available
Kamaboko, 1/8 Cup
an image
Okuhara Kamaboko, 5.5 Ounce
Price with Maika`i card
$3.19 was $3.49$0.58/oz
Mirin, 2 Tablespoons
an image
Kikkoman Kotteri Mirin Seasoning, 10 Ounce
Price with Maika`i card
$2.99 was $3.89$0.30/oz
Shoyu, 2 Tablespoons
Not Available
Sake, 2 Tablespoons
an image
Shochikubai Sake, 180 Millilitre
Price with Maika`i card
$3.49 was $4.19$0.02/ml
Dashi, 2 Tablespoons
an image
Wel Pac Shrimp Dashi No Moto Powdered Soup Stock, 1.75 Ounce
$2.69$1.54/oz
Eggs, 2 Eggs
an image
Horizon Organic Eggs, Brown, Large, 12 Each
Price with Maika`i card
$5.99 was $7.79$0.50 each
Green Onions, 1 Pinch
an image
Green Onions, 1 Each
Price with Maika`i card
$1.99 was $2.29
Furikake, 1 Dash
an image
JFC Nori Komi Furikake, 1.7 Ounce
Price with Maika`i card
$4.39 was $5.29$2.58/oz

Directions

Ingredients

1⁄4 cup
onions, peeled and sliced julienne
1
boneless chicken thigh cut into bite-size strips
1⁄8 cup
kamaboko (fish cake) cut into strips
2 tablespoons
mirin
2 tablespoons
soy sauce
2 tablespoons
sake
2 tablespoons
dashi, you can use scratch or instant. in a bind, chicken stock will work.
2
eggs
1 pinch
sliced green onions
1 dash
furikake
 
shichimi togarashi

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.