Every day, as I drive around and look at the bare trees and the piles of snow that are either growing or melting, I have to stop and remind myself that it’s still fall. Winter hasn’t even begun in earnest! But we have the lovely distraction of the holidays, which means things are busy, busy, busy and there’s even less time to think about what’s for dinner.
That’s why I’m so grateful to Lindsey for sharing this recipe with me! Oyako donburi is Japanese comfort food at its finest. It’s a mound of rice covered in an broth made of sweet and savory ingredients that flavor bites of chicken, and the whole thing is then thickened with egg. The dish is incredibly quick to whip up, and I love that it requires ingredients that we typically have on hand anyway.
Oyako donburi has come to the rescue multiple times in the past few weeks, with its warm, hearty goodness, and I’m sure it will continue to be a weekly staple for us in the coming months.
1 chicken breast
1 cup chicken stock
1/4 cup low sodium shoyu (soy sauce)
1 tablespoon sugar
1 3/4 tablespoon sake
1 small onion, cut into strips
3 well-beaten eggs
2 cups rice
Green onion to garnish
1. Cut the chicken into bite-sized pieces and simmer in the chicken broth until it’s cooked through.
2. Add the shoyu, sugar, and sake. Stir to combine. Add the onion and simmer until they’re translucent, about 5-7 minutes.
3. Pour the eggs over everything and cook until just set, about 2 minutes. Spoon over rice and serve hot!