Japanese Chicken & Egg Bowl - Oyako Donburi
Oyako Donburi is one of my favorite Japanese dishes. It is a very simple dish (what's simpler than chicken and eggs?) and yet so delicious.
I've had this dish at several restaurants and they all seem to taste a bit different. I like the broth to be on the sweet side so the recipe reflects that.
You can adapt the combination of soy sauce, mirin and sugar to your taste.
I used to make this using a skillet but I've adapted this recipe for the slow cooker so that I set it up, leave for work and come home to a delicious meal.
Oyako Donburi Recipe
- 8 medium chicken thighs, skinned, boned and cut into strips
- 2 medium onion, sliced thinly and separated into rings
- 10 dried shiitake mushrooms, soaked until soft, then sliced into strips
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sugar
- 1/2 cup chopped green onions (optional)
- 5 eggs, lightly beaten
- Place onions, mushroom and chicken strips in the slow cooker or crockpot.
- Combine soy sauce, mirin, and sugar in the pan. Do a taste test and adjust combination to your liking.
- Pour sauce over chicken in slow cooker or crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Spoon out about 1/2 to 2/3 cups of liquid.
- Place slow cooker pot on medium heat over stove or transfer ingredients to a large skillet.
- Add green onions to egg (optional) and Pour the eggs over chicken.
- Cook until the eggs are set.
- Serve over bowl of Japanese rice or white rice.