Recipe Ingredients
2 chicken breasts, sliced into thin strips
1 onion, sliced thinly
4 eggs
1 cup dashi (follow the instructions on the dashi powder instructions)
3 tablespoons mirin
3 tablespoons cooking sake
3 tablespoons soy sauce
3 teaspoons white sugar
1 1/2 cups of sushi rice, cooked
To serve
4 green onions, sliced
togarashi, for sprinkling
Equipment you need
Oyakodon - Chicken and Egg Donburi
Donburi is a rice bowl served with toppings. “Don” means “big bowl”. There are many different types of Donburi. The most popular include: unadon (with eel), tendon (tempura), gyudon (beef), oyakodon (chicken and egg), katsudon (breaded pork cutlet and egg), and kaisendon (seafood). There are also many different variations which are like “fusion” foods including suteki don (steak), rosutobifudon (roast beef) and mabodon (mapo tofu).
Donburi has a history which dates back in the 1300s when there was a religious dish called houhan. It was a rice bowl topped with vegetables in the colours representing Buddhism (yellow, red, green and black). In the 1600s the dish evolved and was eaten by theatre goers - who would eat the dish while enjoying their entertainment, the very first evolution of this was unadon made with eel. During the 1800-1900s regional versions of donburi started appearing with different types of toppings.
Jug for sauce
Medium sized bowl
Frying pan
Stirring utensils
Four large bowls for serving
Small bowl for serving the togarashi
Recipe adapted from recipe found at https://www.justonecookbook.com/oyakodon/
Eastern Asian Recipes | Asian Food