[Cook] Oyako Donburi (Chicken and Egg Rice Bowl)

This week I am cooking Japanese Food. I have this cookbook "Let's Cook Japanese Food" for a while, but haven't tried any recipe from it yet. This cookbook is written by a Caucasian lady who married a Japanese man and moved to Japan. She learned how to cook Japanese food while living abroad and from her Japanese parents-in-law. The first recipe I made was Oyako Donburi, and it was a huge success. The chicken and egg rice bowl tasted even better than the ones we've had from Japanese restaurant!


Oyako Donburi (Chicken and Egg Rice Bowl)



2 small boneless, skinless chicken thigh
1/2 yellow onion, thinly sliced
4 large eggs
1 1/2 cups hot cooked rice
1 tablespoon sake
3 tablespoons soy sauce
2 tablespoons mirin
1 1/2 tablespoons sugar
1 cup chicken broth



Cut the chicken into bite-size pieces, trimming away any excess fat. Set aside. Have the onion, eggs, and rice ready.



To make the sauce, in a small frying pan, combine the sake, soy sauce, mirin, sugar, and chicken broth and bring to a brisk simmer over medium-high heat.



Add the chicken and simmer until the chicken is about half cooked, about 5 minutes.



Add the onion and cook until the chicken is cooked through and onion is soft, about 5 minutes longer.

While the chicken is cooking, break the eggs into a bowl and beat with a for, or chopsticks until well blended. Place about 3/4 cup of the rice in each of 2 wide, shallow bowls.



When the chicken is ready, add three-fourths of the beaten egg to the chicken and onion and cover the pan.



When the egg has just set, after 4 or 5 minutes, uncover, pour in the rest of the egg, and then immediately pour the chicken, onion, and egg mixture over the bowls of rice, dividing it evenly.



Serve immediately. Eat with chopsticks, and use a spoon to get every last bit of rice and sauce.

Serves 2

(Recipe from Let's Cook Japanese Food)