Oyako Donburi

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Oyako Donburi from www.apassionateplate.comGosh, it feels like forever since I’ve shared a recipe on A Passionate Plate. I won’t go into the details, but I’ve been working way too much lately and the last several months have been more than a little crazy. Fortunately things have started to settle down enough now for me to take a vacation to visit my sister and her wonderful family in Japan. YAY!

My nieces Emily and Elena are 15 and 13 now – so grown up! Today the three of us got to hang out together and I got to experience the life of a Japanese teenager. We hopped on the train and headed to the local mall where we scoured the 300 Yen store for cool hair accessories,  snacked on Japanese crepes, and took lots of pictures in one of those crazy photo booths that make your eyes look huge and your skin look amazing. Okay, the photo booth was REALLY fun.
photo booth
After a few fun hours at the mall, we headed home for some cooking. All of that shopping made us very hungry.

We decided to try Beth’s recipe for Oyako Donburi.

The word Oyako literally means “parent and child” in Japanese and Donburi means “bowl”. Oyako Donburi is a delicious one-dish meal made with chicken and egg served over a big bowl of steamed rice._DSC3579
Since we are all big fans of cooking shows, we decided to make our own cooking video. The girls were pros in the kitchen and I am so proud of them. The Donburi was delicious, too.

Here’s our video!

This was absolutely one of the best days I’ve had in a LONG time. Thank you, girls!

Oyako Donburi is a great recipe to make with kids – easy prep., limited chopping, and not too many dishes to clean up afterward. Enjoy!
– Mary

Oyako Donburi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: One Dish Meal
Cuisine: Japanese
Serves: 2
Ingredients
  • 1 cup water
  • 2 Tbsp. mirin
  • 1 Tbsp. sake
  • 1½ Tbsp. soy sauce
  • 2½ Tbsp. sugar
  • 1 large boneless skinless chicken breast, cubed
  • ½ cup sliced onion
  • ½ cup sliced shitake mushrooms
  • 2 eggs, gently beaten
  • 3 Tbsp. mitsuba leaves (optional)
  • 2 cups steamed rice
Instructions
  1. Place the first five ingredients in a large sauté pan and bring to a boil.
  2. Add the chicken and simmer until the chicken is cooked through.
  3. Add the onion and mushrooms and cook for a few more minutes until the onion is soft.
  4. Pour the egg over the mixture. Do not stir. Cover with a lid and cook for 1 more minute.
  5. Serve over bowls of hot rice.
  6. Top with mitsuba leaves.

 

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