Oyako Donburi
This traditional Japanese dish combines savory flavors and textures and has become a Hawaii local favorite!
Recipe - Foodland Farms Ala Moana
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
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.
