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Oyako Donburi

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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!

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  1. 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

      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

        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

          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.

    2. 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

        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

          You need mirin.

          1. re: chowser

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

        2. 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

            When is the broth added?

            1. re: chowser

              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.