Saturday, November 6, 2010

Chicken Donburi - (Oyakodon)

Chicken Donburi - (Oyakodon)
Serves 1.

1/4 lb. chicken breast, cut into bite size strips
1/4 c. water
1 T. soy sauce
1 t. soy sauce
1 t. dashi
1/2 T. sake

1 t. sugar
1 t. mirin
1/2 small onion, sliced
2 eggs, beaten

1 T. carrot, minced (optional)
2 T. green onion, sliced
1 bowl of cooked rice


1.  Marinate the sliced chicken in 1 t. soy sauce and set aside.  In the meantime microwave 1/4 c. water and add 1 t. dashi to dissolve, set aside for the next step.

2.  In a small saucepan over medium heat: add the sake, soy sauce, mirin, dashi water and sliced onion, cook with the lid on for about 2-3 minutes.

3.  Add the sliced chicken and minced carrot, stir to incorporate the onion sauce mixture, cook with the lid on until the chicken is cooked and no longer pink. 

4.  Remove the lid and slowly pour on top 1/2 of the beaten eggs, stir lightly and place back the lid.  Simmer for 10 seconds.

5.  Add the rest of the beaten eggs and chopped green onions on top.  Turn off the heat and wait 10-15 seconds with the lid on.  Slide the entire chicken omelet onto a steaming bowl of rice. 

Please note:  the eggs will be runny, it's how this dish is eaten, but if you prefer it fully cooked you can extend the cook time with the lid on.



Anonymous said...

Okay I love runny eggs on my dishes and this looks FABULOUS!!! Thanks for the recipe!

Stephanie said...

Mmm...this looks very unique and interesting! Of course, I love anything with egg in it, so this dish is right up my alley!

BTW, love the variety of things you post about. Looks like you have a good grasp on Korean dishes, but those chicken nachos definitely looked tasty, too!

Kim said...

Hi Stephanie! Aww thanks! as you can tell I love eating all kinds of food :)

Post a Comment