Oyako domburi

Oyako domburi

Parent and child domburi

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Domburi means an earthenware bowl, but the name also applies to the food served in it, generally rice with toppings of meat, eggs, poultry, vegetables or a combination of ingredients. ‘Oyako domburi’ is so called because it is made from chicken and eggs served over rice.

Ingredients

Quantity Ingredient
500ml chicken stock
1 tablespoon mirin
125ml shoyu
500g chicken thigh or breast fillets, diced
6 eggs, lightly beaten
1/4 teaspoon salt
6 spring onions, thinly sliced
1 quantity Gohan

Method

  1. Put the chicken stock, mirin and shoyu in a saucepan and bring to the boil. Add the chicken, return to the boil, then reduce the heat to low, cover, and simmer for 8 minutes.
  2. Meanwhile, season the egg with the salt, then add the egg and three-quarters of the spring onion to the simmering stock. Without stirring, let the mixture return to the boil, then reduce the heat to low, cover, and cook for 3–4 minutes, or until the eggs are set but still soft.
  3. Spoon the rice into a heated earthenware bowl, then pour over the hot chicken and egg mixture and garnish with the remaining spring onion. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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