Japanese chicken egg rice bowl recipe
The ever-popular oya-ko donburi can be translated directly as ‘parent-child rice bowl’–a little grotesque in English. But its balance of sweet and salty, its simplicity, and its healthy ingredients make it a perennial favorite in Japan. The skills you’ll learn in this recipe–making Japanese dashi broth from scratch, seasoning with soy sauce–will open many new recipes to you as well. Give it a try, and I bet you’ll end up making it over and over!
Water 1 cup
Kelp 1 piece
Dried bonito flakes (katsuobushi) 5 grams (small handful)
Chicken 150 grams
Sake 2 T
Soy sauce 3 T
Mirin 2 t
Sugar 4 t
Mitsuba (2 bunches) or green onion (12 inches)
2 bowls of rice (use good rice for a better result)
Recipe for kelp/bonito (kombu/katsuobushi) broth
Put the kelp in cold water and turn on medium or high heat. Remove the kelp before the water boils. Bring the water to a boil, add the bonito flakes all at once, and turn off the heat. Do not stir or disturb the bonito flakes, even to push them underwater. They will sink naturally, and moving them around will release bitter flavor into the broth. Let sit for 15 minutes.
Making the rest of the dish
Pour the sake over the chicken and season with black pepper if desired. Slice the onion. Mix the soy, mirin, and sugar. Wash and slice the green onions or mitsuba into 1-inch lengths. Break the eggs into a bowl and whisk lightly.
Pour the broth through a sieve lined with a couple paper towels. Again, let it strain naturally; don’t touch it. In a few minutes when it’s all through, you can very lightly squeeze it, but doing so with any pressure will release unwanted flavors. (You can squeeze the excess water out in the sink and use the left over bonito to make an excellent rice topping called tsukudani.)
Pour your broth in a skillet or 10-inch pan and bring to a light boil. Reduce to medium heat, add the onion slices. In one minute add the chicken (with the seasoning sake), pour the soy sauce mix in, give it a quick stir, cover, and simmer until the chicken is cooked through.
Now add the mitsuba or green onion. If you’re using green onion, simmer a little until it’s done to your liking before continuing; if you’re using mitsuba, go to the next step immediately.
Add the egg using two chopsticks held against the side of the bowl to guide the egg as you pour. Pour slowly–you should be able to make two full circles around your pan as you drizzle it in. Don’t stir! Turn off the heat when the egg is half cooked and let it sit for another minute.
Scoop onto a bowl of rice and enjoy! You can use ichimi or shichimi seasonings on top for spice. Spicy sesame oil or other hot sauces can also be used for Chinese or ‘fusion’ variations.
May I suggest doubling the broth recipe to make some miso soup?