Does anyone have a recipe for Oyakudonburi?

Question

In case I've misspelled it, or learned a different name for it, it's a Japanese broth-based soup with chicken, onion, and broth-cooked egg served over rice. It has different names depending on if it has chicken, pork, beef, etc.
Can anyone help?

On a side-note, does anyone know where to find it at a restaurant in Orange County, CA?

Answer 1

INGREDIENTS:
1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup chopped green onions
5 eggs, beaten

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DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Answer 2

INGREDIENTS:
1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup chopped green onions
5 eggs, beaten

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DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Answer 3

Oyako-donburi (chicken and egg over rice)
Ingredients:
1/4 medium yellow onion, thinly sliced
about 2 oz. chicken breast, sliced
Shiitake mushrooms (fresh or dry), thinly sliced, if available
2 or 3 snow peas, julienned (cut into long thin strips)
2 stalks green onion, chopped in 1 to 2 inch lengths
1 egg, beaten
[Dashi]:
1/2 tsp dashi no moto, dissolved in 1/2 cup of water, or you may substitute 1/2 cup chicken stock
2 tablespoons or more soy sauce*, as needed
1 tablespoon or more brown sugar*, adjusted for desired sweetness
* you can adjust these while cooking the vegetables and meat.
one serving freshly cooked Japanese-style rice
Cooking time: 20-30 minutes

Servings: 1

Answer 4

Oyako Donburi

1 lb chickens, deboned and sliced thin
6 stalks green onions, sliced 1/2 inch long
1/2 cup tiny peas, fresh or frozen tiny peas
4 cups dashi (Japanese Soup Stock)
6 large eggs, beaten
3 tablespoons soy sauce
1 tablespoon granulated sugar
1/2 teaspoon ajinomoto (MSG)
3 tablespoons mirin (Sweet Rice Wine)
3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)

In a large saucepan, add chicken, peas, green onions and dashi.
Cook for 5 minutes or until chicken is cooked.
Add shoyu, sugar, ajinomoto and mirin; mix to blend.
Add the eggs, mix to combine and bring to boil.
Turn off heat and place cover on saucepan.
Eggs should not be overcooked.
Toast nori lightly either over a flame or on stove element.
Crumble nori into pieces with your fingers and place in a bowl.
Fill rice bowls with rice and pour chicken and egg mixture over top generously.
Sprinkle with crumbled nori.
Serve immediately.

4 servings

Answer 5

Oyako Donburi
(Rice with Chicken and Egg Topping)

This recipe for Home-made Oyako Donburi was submitted by Kiyoko Asawa.

Makes 6 servings

Ingredients


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1 tablespoon butter or vegetable oil
1 1/2 cups chicken meat cut in slivers
1 1/2 cups chicken stock
4 tablespoons shoyu
2 tablespoons sugar
5 eggs
1/2 teaspoon salt
3 tablespoons shingiku (green onions may be used)
1/2 teaspoon gourmet powder (optional)
3 cups hot rice
3 cups rice
3 cups water
How to prepare the Chicken and Egg Topping


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Melt butter in frying pan. Saute chicken. Add chicken stock and cook until chicken is done.

Add shoyu,sugar, salt, shingiku,(green onions) and gourmet powder.

Beat eggs slightly with fork. Pour over chicken and cook over low heat until egg is coddled.

Place cooked rice in individual bowls (donburi); cover with chicken egg mixture.

Pour the remaining sauce in each bowl of rice.

Sprinkle crushed, toasted nori on top; put cover on bowl, and serve immdiately.
How to cook Rice:The way my mother taught me.


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Wash rice untill the water is clear.

Drain all the water.

Then add 3 cups of clean water.

Cover saucepan and bring to a boil.

Then turn heat very low and steam 15 minutes.Turn off heat and let stand for 10 minutes before serving.

"The diskovery of a new dish does more for the happiness of man then the diskovery of a star"