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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
 
 















 


 


 


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