Soboro Oyako Don (Chicken and Egg Rice) Recipe
by Naoko Takei Moore
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Easy
One of the most beloved Japanese donburi dishes, oyako don gets its name from oyako (parent and child) and don (short for donburi, or rice bowl), as the dish brings together chicken and egg. Instead of the traditional sliced chicken thigh, I actually prefer this version made with minced (ground) chicken. The texture is delicate and the soft eggs blend beautifully with the chicken and mushrooms. I like to serve with a generous sprinkle of good-quality katsuobushi (bonito flakes) over the rice before scooping the chicken and egg mixture on top – it creates such a magical combination of flavours. The toppings are flexible, but I usually go with mitsuba (Japanese parsley) and sansho (Japanese mountain pepper) for egg dishes, or a pinch of yuzu-flavoured chilli pepper for a nice aromatic kick. Shichimi togarashi, pickled ginger or your favourite herbs also work well.
Chicken and egg are both excellent sources of protein that are believed to help build qi (vital energy), making this dish great for both physical and mental recovery. Ginger and shiitake are thought to support digestion and gently warm the body. It’s a nourishing bowl for a good recharge.
Recipe extracted from Simply Donabe, by Naoko Takei Moore published by Quadrille Images © Matt Russell
Ingredients for Soboro Oyako Don Serves: 2
- 100ml Awase Dashi, or your choice of stock
- 2 tbsp sake
- 2 tbsp mirin
- 3 tbsp shoyu (or tamari for gluten free)
- 1 tsp katakuriko (potato starch)
- 220 g minced (ground) chicken (higher fat content preferred)
- ½ tbsp finely julienned fresh root ginger
- 3-4 shiitake mushrooms, trimmed and thinly sliced
- 5 large eggs
- good pinch of sea salt
To serve Soboro Oyako Don
- Plain White Rice, freshly cooked
- finely shaved katsuobushi (bonito flakes) (optional)
- chopped mitsuba (Japanese parsley) or spring onion (scallion)
- ground sansho (Japanese mountain pepper) or ichimi togarashi (ground red chilli pepper)
How to make Soboro Oyako Don
- Combine the dashi, sake, mirin, shoyu, katakuriko and chicken in a donabe and stir well with chopsticks. Set over a medium heat and bring to a simmer, stirring often so the chicken stays soft and doesn’t clump. Add the ginger and mushrooms, cover and continue to simmer for 4–5 minutes, or until the broth is slightly reduced and thickened.
- Beat the eggs with a pinch of salt. Pour about two-thirds of the eggs evenly over the surface of the ingredients in the donabe. Cook for 45–60 seconds, or until the egg is just beginning to set. Pour in the remaining eggs, cover and cook for another minute. Turn off the heat and let rest for 2–3 minutes, or until the egg is cooked to your desired doneness.
- To serve, scoop rice into each bowl and sprinkle a handful of katsuobushi on top, if using. Spoon the chicken and egg mixture over the top and garnish with mitsuba or spring onion. Enjoy with sansho, ichimi togarashi, or your favourite condiments.
About the author
NAOKO TAKEI MOORE is a Japanese home-cooking expert who teaches cooking classes in Los Angeles, California. Her company, toiro kitchen, sells donabe and Japanese artisan products, with a mission of promoting donabe in the U.S.
