Oyako Donburi

cooking tips

oyako donburi

My cooking tips for

the famous Japanese

peasant dish

Oyako Donburi

Pointers

Rice - Use long or (preferably) medium-grain rice.  If you don't have dashi, substitute unseasoned chicken stock.

Mirin - If you don't have it, substitute sake (or dry sherry) and 5 milliliters (1 teaspoon) of sugar.

Pan - If your pan is not well seasoned, rub its interior with a light coating of vegetable oil before adding the liquid ingredients. This measure helps prevent the eggs from sticking in step 7.

Cooking liquid - Do not let the liquid boil in steps 6 and 7 or the chicken will shrink and toughen.

Eggs - Do not let the eggs become fully firm in step 7. They will continue to cook on top of the hot rice.

Serving Suggestions

Accompaniment - Serve your donburi with pickled vegetables.

Beverage - It can be tea, a hot clear soup, or warm sake.

Utensil - Donburi is eaten with chopsticks.

Variations

Leftovers - Almost any fresh or leftover meat or vegetable can be used in the preparation of donburi. Possibilities include turkey, beef, veal, pork, shrimp, tuna, sardines, mushrooms, and fried bean curd.

Garnish - Embellish your donburi with artistically carved vegetable garnishes or with watercress and crumbled nori (dried laver).

oyako donburi

I hope you find my oyako donburi cooking tips page useful

©2008 HQP / Hillman Quality Publications