- 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!
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.
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).
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.