Parent and Child Domburi Oyako Domburi
Savor the comforting flavors of Japan with Parent and Child Donburi, known as Oyako Donburi—a classic one-bowl meal that brings together tender chicken, sweet onions, and delicate eggs simmered in a savory blend of dashi, soy sauce, and mirin. This quick and easy recipe, perfect for busy weeknights, features succulent pieces of boneless chicken and soft, custard-like eggs draped over a bed of steaming Japanese rice. The dish gets its charming name, “parent and child,” from the harmonious use of both chicken and eggs, creating a heartwarming culinary experience. Topped with a sprinkle of vibrant mitsuba or parsley for freshness, this iconic Japanese comfort food is ready in just 25 minutes and offers both simplicity and soul in every bite. Easy to cook yet bursting with umami, Oyako Donburi is a must-try for a satisfying, authentic Japanese meal at home.
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Ingredients
- 250 grams Boneless, skinless chicken thigh
- 1 medium Onion
- 4 large Eggs
- 200 ml Dashi stock
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar
- 2 cups Cooked Japanese short-grain rice
- 1 handful Fresh parsley or mitsuba (Japanese herb) for garnish
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
Peel and thinly slice the onion into evenly sized pieces.
Step 3
In a small bowl, crack the eggs and lightly beat them. Do not overmix; the eggs should have distinct sections of white and yolk.
Step 4
In a medium-sized saucepan or a donburi pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat.
Step 5
Add the sliced onion to the simmering sauce and cook for 2-3 minutes until the onion softens and becomes translucent.
Step 6
Add the chicken pieces to the pan, spreading them out evenly. Cover the pan and simmer for 5-7 minutes or until the chicken is cooked through.
Step 7
Once the chicken is done, pour the beaten eggs over the top of the chicken and onion mixture. Do this gently to ensure an even distribution.
Step 8
Cover the pan again and cook for about 1-2 minutes, until the eggs are just set but still slightly runny. Don’t overcook, as the eggs should be soft and custardy.
Step 9
Place the hot, cooked rice into individual serving bowls.
Step 10
Gently slide the chicken and egg mixture over the rice using a spatula, ensuring that the sauce coats the rice as well.
Step 11
Garnish with freshly chopped parsley or mitsuba on top.
Step 12
Serve immediately and enjoy your Oyako Donburi!
Nutrition Facts
| Serving size | (1318.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1572.3 |
| Total Fat 47.9g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1006.5mg | 0% |
| Sodium 2675.3mg | 0% |
| Total Carbohydrate 166.3g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 37.1g | |
| Protein 108.0g | 0% |
| Vitamin D 181.5IU | 0% |
| Calcium 262.5mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1573.5mg | 0% |
Source of Calories