Dinner ideas

Oyako donburi

oyako donburi

To try: a koshihikari rice recipe known as oyako donburi.

1H 25M



1.Place mushrooms in a small heatproof bowl; cover with boiling water, stand for 20 minutes, drain. Discard stems; chop caps coarsely. In a small heatproof jug, combine dashi with boiling water.
2.Meanwhile, in a large frying pan, heat oil over medium heat; cook onion and ginger, stirring, for about 10 minutes or until onion is slightly caramelised. Add half of the dashi mixture, reduce heat; simmer, for about 5 minutes or until liquid evaporates. Transfer to a medium bowl.
3.In a large saucepan, bring rice and the cold water to a boil; cook, uncovered, stirring occasionally. Reduce heat to as low as possible; cover with a tight-fitting lid; cook for 12 minutes. (Do not remove lid or stir rice during cooking time.) Remove from heat; stand, covered, for 10 minutes.
4.Meanwhile, combine sauce, mirin, sugar and remaining dashi mixture to same frying pan; bring to a boil. Add chicken and mushrooms; cook, covered, for about 5 minutes or until chicken is cooked through.
5.In a medium bowl, combine egg with onion mixture; add onion mixture to chicken mixture. Cook, covered, over low heat, for about 5 minutes or until egg just sets.
6.Divide rice among bowls; top with chicken mixture and green onion.

You can substitute a white medium-grain rice if koshihikari is unavailable.


Related stories