Oyako Donburi also called Oyakodon is a Donburi dish made out of Chicken, so why not call it Toriniku-Don (Chicken Donburi)? Well the name for this donburi is quite playful and funny as the translation of Oyako in english is “parent and child”, now from there I guess you now got a hint of why it is named as such remember all Donburi’s is commonly topped with egg. Now there are other donburis that are named like such, like the Sake Oyakodon similar concept “parent and child” as this one is is made out of Salmon and its Roe, another one would be Tanindon where Tanin means “stranger” as the dish is similar to Oyakodon but uses beef instead (eggs and beef is total stranger to each other) and chukadon which is made out of assorted vegetables plus meat but “chuka” means China and this is served usually in Chinese restaurants in Japan.
Another variation of a really good Japanese Donburi which is really easy to prepare and cook. So if you had tried my Gyudon, this will be same except for the meat ingredient but if you dont like chicken this will be a good alternative.
600g deboned chicken thighs, sliced thinly
1 tsp ginger, minced
1 large white onion, thinly sliced
8 pcs dried shiitake mushrooms, soaked in 1 cup water then cut in half
1 bunch choy sum
2 tbsp dashi stock powder
1/2 cup soy sauce
2 tsp sugar
1/2 cup mirin
1 cup water
cooked white rice
4 eggs, beaten
- In a large pan, add oil then saute ginger. Now add the chicken and stir fry until it it brown on all side.
- Dissolve dashi powder in 1 cup of water then set aside.
- Now add the soy sauce, sugar, mirin, sugar, mushrooms, dashi water/stock and water from soaked mushrooms to the pan. Bring it to a boil then simmer for 4 minutes.
- Add choy sum and onions then simmer for one more minute.
- Add beaten eggs, do not mix. Simmer for additional 1 minute then turn the heat of.
- On a deep bowl, add freshly cooked rice and top it with the chicken mixture.