Oyako donburi is my idea of Japanese comfort food: tender to perfection, flavorful, with lots of yummy sauce over fresh hot steamy rice.
Oyako Donburi literally means “parent-child rice bowl” because it’s made with chicken (parent) and egg (child). It’s a one bowl meal: fresh steamed rice topped with tender pieces of chicken and onions cooked with egg in a soy based sauce.
Restaurants usually cook smaller amounts in a 6 inch frying pan and then slide the whole thing over a large bowl of rice. One order is typically too much for me but too small to share. My solution is to make oyako donburi family style at home, cook the chicken and egg in a large pan and then spoon individual portions over smaller bowls of rice.
My son is allergic to eggs but since he had OIT for egg after his peanut patch trial, we need to find creative ways to incorporate egg into our diet. This entree as an egg OIT dose is much tastier and less egg-intense than eating scrambled eggs, but requires more planning and work on my part.
Is a very simple recipe. Cook the chicken with some sauce and broth until it’s 75% cooked, add some egg and cover it to steam the eggs, and voila! Serve it over rice.
Allergy Aware Oyako Donburi
By definition oyako donburi will contain egg. It might be possible to make this dish using vegan egg, but I haven’t tested it.
This dish is typically nut-free but does use soy sauce. If avoiding soy or wheat, you can substitute the soy sauce with soy-free soy sauce or coconut aminos.
People usually make oyako donburi with dashi, a fish based broth. If someone is allergic to fish or if you can’t find the ingredients to make it, vegetable or chicken broth are great substitutes.
This recipe is free of peanuts, tree nuts, milk, fish, and shellfish as written.
Oyako Donburi (Chicken & Egg with Rice)
- 1 pack boneless, skinless chicken thighs 5 pieces
- 1 sweet onion peeled, sliced and separated
- 4 scallions trimmed and cut into 1 inch pieces
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 cup chicken broth or dashi, if available and not allergic to fish
- 4 eggs
- 3-4 cups of freshly prepared steamed rice
Trim the fat off of the boneless skinless chicken thighs (if there are any tiny bits of bone, give it a rinse and drain as necessary), cut each thigh into 6-8 pieces, and place into a large bowl
Add onions, scallions, soy sauce, mirin, and sugar and mix; if prepping ahead, cover and refrigerate to marinate 30 minutes or overnight.
Use a large frying pan or a braiser with a lid and heat it up for 1 minute at medium heat.
Crack eggs into a medium mixing bowl and scramble, set aside.
Add chicken into the pan, 1/2 cup dashi or chicken broth, cover with a lid, and cook at medium heat for 5 minutes.
Stir the chicken and add prepared eggs, cover with a lid and simmer on low heat for 5 more minutes. Serve with rice.
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