A Popular Donburi
Rice bowls are very popular in Japan and they are called donburi in Japanese. Donburi is a one-meal dish where the rice and the side dishes—consisting of either meat, fish, eggs, and/or vegetables—are served together in a big rice bowl as a complete meal. One of the most popular donburi is oyakodon (親子丼), which literally means mother and child rice bowl in Japanese. This Japanese egg rice is a homey dish that is well loved by many people.
How To Make Oyakodon
Egg is an important ingredient in donburi. It’s used to make the simmered egg sauce in many recipes, including oyakodon. The eggs must not be over-beaten; they should remain light and fluffy after simmering with the sauce. More importantly, the simmered chicken and eggs have to soak up the flavors of the seasonings. When serving the chicken and eggs on top of steamed rice, the sauce would lend its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish.
Traditionally, the best oyakodon recipe calls for dashi, or Japanese soup stock made of dried bonito flakes and kombu (dried kelp). I made mine with Mizkan Bonito Flavored Soup Base, which is precisely soy sauce with dashi. Since there is bonito flavoring in the Soup Base, there is no need to make dashi and hence making traditional Japanese cooking very accessible to every home cook.
Oyakodon can be made into a bento easily. Get a simple one-compartment bento box, top the steamed white rice with the simmered chicken and eggs, and you have a bento that you can take to work. You can make it for your kids and I am sure they will be very happy to enjoy a bento meal of Japanese chicken and egg rice. Enjoy!
Other Homey Japanese Recipes:
- Authentic Chicken Teriyaki
- Gyudon (Japanese Beef Bowl)
- Easy Teriyaki Chicken
- Nikujaga (Japanese Meat and Potato Stew)
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