in Japan

Japanese rice dish with chicken and egg

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Ingredients for 4 servings:

  • 350 g rice
  • 200 g chicken breasts or schnitzel
  • 1 bunch of spring onions
  • 4 eggs, whisked
  • 1 nori sheet
  • 1 cup broth (Dashi, 1 tsp instant fish broth dissolved in 1 cup water, alternatively 1 cup highly diluted
  • 2 tbsp, levelled sugar
  • 3 tbsp sake, white wine or mild sherry
  • 3 tbsp soy sauce, Japanese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Oyako – donburi (literally: parent – child – dish)

Cook rice. Cut the chicken into bite-sized pieces and the spring onions (including the green parts) into thin slices. Cut the nori, if available, into strips with scissors. Briefly boil the sauce ingredients in a saucepan. Add the chicken over medium heat. When it has turned white, add the spring onions. Stir in the 4 beaten eggs until slightly set. Divide the rice among 4 deep bowls and pour the sauce over them. Garnish with the nori, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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