Chicken Donburi (Oyakodon)
I have been eating out a lot more lately due to changes in my work schedule, which makes me yearn for home-cooked meals constantly. A donburi (Japanese rice bowl dish) such as this chicken donburi aka oyakodon is a great way to cook for the family without slaving in the kitchen.
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The Japanese name of chicken donburi, Oyakodon (親子丼), literally and poetically translates as “parent-and-child donburi” – where the “parent” is the chicken and the “child” is the egg. Chicken, egg and onions are simmered in a quick dashi sauce and served over steamed rice. This is a great 30-minute one-dish-meal, though if I have a bit more time, I will whip up a fast and easy Japanese wafu salad (preparing the salad dressing the night before) for extra greens on the table.
I love to use the chicken thigh cut as the chicken remains tender and juicy after cooking. The bulk of the work in cooking this dish is the preparation of the chicken. I use kitchen scissors to remove the bones and trim the extra fats (which you can opt to leave on for additional flavour), then slice the chicken to bite-sized pieces. The chicken is ready to cook after marinating in soy sauce and mirin for 15 minutes.