Oyako Donburi – Chicken And Egg Dish

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Servings: 6 Difficulty: Intermediate
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A comforting bowl of tender chicken, silky egg ribbons, and savory broth served over steamed rice.
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Oyako Donburi, meaning “parent and child” in Japanese, is a beloved home-style comfort food that delivers deep umami flavors in every bite. This dish features tender strips of chicken and silken egg ribbons simmered in a savory, aromatic broth with rehydrated mushrooms and crisp vegetables. The key to a great oyako donburi is the balance of the brothrich yet cleanand the perfect texture of the egg, which should be gently curdled but not overcooked. Served over a bed of fluffy steamed rice, this meal is incredibly satisfying and quick to prepare. It is ideal for busy weeknights or a cozy weekend dinner. The combination of savory chicken, earthy mushrooms, and the slight sweetness of carrots creates a harmonious flavor profile that is both simple and deeply comforting.

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Oyako Donburi – Chicken And Egg Dish

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 519.4

Description

Oyako Donburi, meaning "parent and child" in Japanese, is a beloved home-style comfort food that delivers deep umami flavors in every bite. This dish features tender strips of chicken and silken egg ribbons simmered in a savory, aromatic broth with rehydrated mushrooms and crisp vegetables. The key to a great oyako donburi is the balance of the brothrich yet cleanand the perfect texture of the egg, which should be gently curdled but not overcooked. Served over a bed of fluffy steamed rice, this meal is incredibly satisfying and quick to prepare. It is ideal for busy weeknights or a cozy weekend dinner. The combination of savory chicken, earthy mushrooms, and the slight sweetness of carrots creates a harmonious flavor profile that is both simple and deeply comforting.

Ingredients

Directions

  1. Rinse rice and combine with 2 cups of water in a saucepan or rice cooker.
  2. Cook rice until tender and fluffy; keep warm.
  3. Remove skin and bones from chicken breasts, reserving the bones.
  4. Simmer the reserved chicken bones in the remaining 2 cups of water for 30 minutes to create a light stock.
  5. Strain the stock to remove bones and discard.
  6. Cut the boneless chicken meat into thin strips.
  7. Remove stems from soaked mushrooms and cut them into thin strips.
  8. Add chicken strips, mushrooms, bamboo shoots, carrots, salt, and MSG to the strained stock.
  9. Simmer the mixture for 15 minutes until chicken is cooked through and vegetables are tender.
  10. Gently stir in the beaten eggs and sliced green onions.
  11. Cook over low heat for 1-2 minutes until the eggs begin to set into soft ribbons but remain tender.
  12. Ladle the hot chicken and egg mixture over bowls of steamed rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 519.4kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.2g12%
Cholesterol 379.7mg127%
Sodium 7478.2mg312%
Total Carbohydrate 49.5g17%
Dietary Fiber 4.2g17%
Sugars 7.9g
Protein 57.7g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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