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Oyako Donburi

chowser Mar 2, 2009 06:45 AM

There are as many recipes as recipe sites for this but I haven't found anything on this board. Does anyone have a good one? I like the flavor to be soaked through the rice. Is Jasmine the ideal rice for this? Thanks!

  1. p
    pharmnerd Mar 2, 2009 10:05 PM

    Recipe I use is similar to the 1st post. Recipe calls for mitsuba (similar to Italian parsley?), which I've never been able to find. I occasionally add fresh chopped spinach instead. Not traditional, but works for me. Important to let the egg set without further mixing.

    Super fast & easy dish. Adjust amount of broth or egg to your liking.

    2 Replies
    1. re: pharmnerd
      chowser Mar 3, 2009 04:37 AM

      When is the broth added?

      1. re: chowser
        foodslut Mar 3, 2009 05:49 AM

        You start with the broth, simmer it, then add other ingredients. I also add green peas at the end for a bit of color. If you don't have mirin, sub sake and sugar.

    2. p
      PAO Mar 2, 2009 02:10 PM

      No, Jasmine is definitely not the ideal rice. You want Japanese style rice, because Oyako Donburi is a Japanese dish. Any other rice would ruin the taste and texture. California grown Japanese style rice is fine. Typical brands include Kokuho Rose, CalRose, etc. It is a medium grain rice that (1) needs washing before cooking, and (2) sticks together when cooked (easier to eat with chopsticks).

      3 Replies
      1. re: PAO
        chowser Mar 2, 2009 02:29 PM

        Okay, I have CalRose, too, at home. Jasmine is my favorite so it's my go-to rice. I probably have more types of rice than flour, though rice flour would count as both. I checked and don't have Mirin, though. Will rice vinegar work or do I need to wait to get to the asian market?

        1. re: chowser
          PAO Mar 2, 2009 03:11 PM

          You need mirin.

          1. re: chowser
            ricepad Mar 2, 2009 07:12 PM

            Don't substitute rice vinegar for the mirin, but you can use sherry or any decent white wine (add a little sugar, too).

        2. nfo Mar 2, 2009 06:57 AM

          Heat equal parts dashi, mirin, and soy in a small pan - diameter not much more than the rice bowl you use. Simmer thinly sliced onions for a minute or two, then add bite-sized pieces of chicken (I prefer thigh). When the chicken is almost cooked through, turn all the pieces over. Add sliced scallions and then your lightly beaten egg. Get a hot bowl of rice ready. When the egg is barely cooked, slide the whole thing onto the rice. I like medium grain rice.

          3 Replies
          1. re: nfo
            chowser Mar 2, 2009 07:13 AM

            Are you simmering the chicken pieces to cook them then? Does the flavor just permeate the rice? Every recipe I've seen has you top the rice w/ the "omelette" but the way the rice tastes when I have it, I'd always thought it was steamed on top so the flavors dripped down. Thanks!

            1. re: chowser
              nfo Mar 2, 2009 08:28 AM

              Yep, you just simmer it all together, and at the end the rice will soak up the resulting broth. You can also leave the eggs a bit runny if you want it to seep into the hot rice.

              1. re: nfo
                chowser Mar 2, 2009 10:54 AM

                I wonder if I could leave one egg yolk whole and not cooked through and have it seep through the rice. That sounds really good. Thanks for all your help.

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