Chicken and Egg on Rice (Oyako Donburi)

From: lilsweetie

On Nov 15, 2009

I recommend making 1.5 times the amount of sauce. I cooked the onion, chicken mushrooms (added sliced snap peas) then poured the egg over, covered it for a few minutes to cook then put the whole thing on top of the rice and poured the mirin-soy sauce mixture over top of that. PERFECT. Also, swap out green onions for cilantro and it's more authentically japanese.

From: stonecoldcrazy

On Oct 26, 2009

Amazing! Loved this!! I added garlic and some broccoli, carrot and peapod. A keeper!!

From: Roosie

On Mar 29, 2005

Yum. Comfort food. Easy, easy to throw together too. We used fresh shiitakes because I have some on-hand that need to get used and I thought it was delighful. We sauteed the onions/mushrooms/chicken a bit before adding the simmer sauce, which worked okay, but I don't think I'll bother next time- the simmer sauce is flavorful enough that I don't think I would end up with those icky bland and dry 'boiled chicken' and 'boiled onion' flavors. I didn't have any mirin, so I used sake and added and extra Tbs of sugar. Really easy. We didn't have any cilantro, so we didn't use any, but I do think this would benefit greatly from the addition of something green. It's a very versatile recipe, and BF and I are looking forward to trying variations with pork and experiment with adding some ginger, garlic and green onion. The texture of the eggs in this was really lovely- almost custardy. The simmer sauce had great flavor and this was just all in all, a great rainy night supper for us. Thanks!

From: Judy from Hawaii

On Oct 9, 2005

This is one of my favorite Japanese dishes. The recipe was easy to follow & tasted great. I know it is not traditional, but I do like additional veggies in my oyako donburi, so I added some matchstick carrots & greenbeans.