24 September 2007


Oyakodonburi is one of my favorite dishes. It just tastes like home to me. I think the shiitake mushrooms are key. I love them and don't cook with them much. Actually, I guess there are not many Japanese and Chinese dishes I cook--probably because I don't trust national sites for these kinds of recipes and also because it seems like I need to keep a whole other set of ingredients in my kitchen. This dish is pretty simple though and only required me to buy a couple of extra ingredients.

One thing I want to experiment in the future is the way I add the egg. The dish didn't look very appetizing after I added the egg--although it got a little better as it cooked and solidified. I think next time though I want to try and let the egg cook a little more before mixing it in. Maybe this will help...

Fun Fact: "Oya" means "adult," "ko" means "child," "don" means "bowl." Thus, the name of this dish translates to "the parent and child in one bowl." This refers to the fact that this dish includes both chicken and egg. I find this hilarious, in a sort of morbid way. (I'm not sure what "buri" means...)

I got this recipe from my sister and the comments in brackets are hers. Not sure where she got it from.

1 lb Boneless Chicken Breasts (cut into 1” cubes)
1 C Shiitake Mushrooms, sliced [I use one carton which is… about 10 mushrooms I think]
1 C Bamboo Shoots, sliced [I use one can so two “shoots”]
4 Eggs
2 Green Onions, sliced diagonally into 2” lengths

1/4 C Shoyu
1 C Chicken Broth
1/4 C Mirin
2 T Sugar
[I think you should taste the sauce and play around with it, cause sometimes it’s not salty enough or not sweet enough.]

Heat sauce in medium pan. Add chicken, mushrooms, and bamboo shoots. Bring to a boil, simmer 3 minutes. Bring to boil again, stir eggs in gently until cooked. Add green onions and serve over hot rice.

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