Author Notes
My version of a Japanese donburi (rice bowl) I tried at an eponymous new restaurant, which was the perfect antidote to a dreary Sunday afternoon. The more specific names for each type of donburi describe the meat or vegetables cooked in the sauce. At the restaurant, I had perfectly fried shrimp, but the oyakodon — “parent-and-child donburi” in English, a play on the chicken-and-egg combination — wins at home for simplicity and punny name. See additional process photos here: http://www.carrotorcake.com/chicken-and-egg-rice-bowl/ —carrotorcake
Ingredients
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2
boneless, skinless chicken thighs
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1
small yellow onion
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2
eggs, lightly beaten
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2 tablespoons
mirin
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2 tablespoons
sake
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1 cup
dashi (or chicken broth)
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2 tablespoons
soy sauce
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1 tablespoon
sugar
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1 cup
brown rice, uncooked
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Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes
Directions
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Prepare rice according to package instructions, so it will be done at about the same time as the chicken (about 20 minutes for prep and cooking).
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Slice the onion into quarter-inch thick half moons and cut the chicken into bite-size pieces.
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Combine mirin, sake, dashi, soy sauce, and sugar in a pan and bring to a boil. Reduce heat and simmer for a minute. Add onion in a single layer and place chicken on top. Cover and cook for 10 minutes.
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Pour egg over the chicken, shaking the pan gently to distribute it evenly. Cover and cook for 1-2 minutes, until the egg is set.
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Spoon the chicken, egg, onions, and sauce over the rice in serving bowls. Top with garnishes and serve.
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