Chicken and egg-a homey dish in every Japanese recipe cook's repertoire.
親子丼
/oyako donburi/
chicken and egg on rice
親子 oyako (parent and child)
丼 donburi (rice bowl)
Serves 2
Serves 2
1 Tbsp (15 ml) sake, sherry or Chinese rice wine
3 Tbs. (45 ml) soy sauce or (gluten-free) liquid aminos)
1/2 Tbs. (7,5 ml) mirin or 1-2 Tbs. (15-30 g) organic sugar to 1/2 cup (120 ml) of white wine, vermouth or dry sherry to replace 1/2 cup (120 ml) of mirin [save the rest for other dishes]
1 1/2 Tbs. (22 g) organic sugar
1 cup (240 ml) organic chicken broth
1/2 organic yellow onion, thinly sliced
2 small boneless, skinless organic chicken thighs, trimmed of visible fat and meat cut into bite-sized pieces
4 organic eggs
1 1/2 cups (200 g) hot cooked rice
2 organic green onions, julienned cut for garnish
i /lone e:/
一 ichi. In a small frying pan over medium-high heat, combine sake, soy sauce, mirin, sugar and broth, bring to a simmer.
二ni. Add chicken to the pan and simmer until they are half cooked, about 5 minutes.
三san. Add the onions and cook until the chicken is cooked through and onions are soft, about 5 minutes.
四shi. Break egg in a bowl and beat with a fork or chopsticks until well-blended.
五go: Divide rice into two wide, shallow bowls.
六ro:ku: When chicken is ready, add 3/4 of beaten egg to pan, covers and cook until egg has just set, 4-5 minutes.
七shichi. Uncover, pour in rest of egg and immediately pour chicken mixture over bowls of rice, diving it evenly.
八hachi. Garnish with green onions.
九ku: Serve right away with chopsticks and spoons to get every last bit of rice and sauce!
