Loosely based on information from Japanese Soul Cooking & Serious Eats
This is a roadmap, not a specific recipe. It is based on Oyako donburi (oyakodon), and there are four basic things that remain constant for all donburi types that can be prepared from this roadmap: rice, onion, sauce, and eggs. Everything else may be varied to produce different types of donburi.
NOTE: In this roadmap, nothing needs to be fried and the need for cleanup is minimal.
As is traditional, Donburi is cooked here one (large and shareable) serving at a time in a small (8â€) non-stick skillet with lid. This version has been adjusted to yield more fully cooked eggs than the traditionally runny eggs popular (and safe to eat) in Japan.
Ingredients for 1 serving:
The basics: rice, onion, sauce, and eggs
15 ml, 1 TBSP thin scallion slices or crumbled nori or finely chopped wakame (rehydrated from ½ tsp dried). For a more Japanese touch, try mitsuba leaves or Shichimi togarashi to taste (but only if you want it spicy).
Procedure:
This is a roadmap, not a specific recipe. It is based on Oyako donburi (oyakodon), and there are four basic things that remain constant for all donburi types that can be prepared from this roadmap: rice, onion, sauce, and eggs. Everything else may be varied to produce different types of donburi.
NOTE: In this roadmap, nothing needs to be fried and the need for cleanup is minimal.
As is traditional, Donburi is cooked here one (large and shareable) serving at a time in a small (8â€) non-stick skillet with lid. This version has been adjusted to yield more fully cooked eggs than the traditionally runny eggs popular (and safe to eat) in Japan.
Ingredients for 1 serving:
The basics: rice, onion, sauce, and eggs
- Rice: 355 ml, 1½ cups (enough for 3-4 servings) Japanese "sushi" rice, (with ¼ - ½ tsp. Morton’s Kosher salt)
- Onion: 115 g, 4 oz (about ½) large sweet onion, peeled & sliced lengthwise (axis to axis) into scant 1/8†slices.
- Sauce (120 ml, 4 oz): Suggestion: Make a large batch, store refrigerated, and use up to 5-6 oz. per serving for even better results.
- 30 ml, 1 oz dashi (1/16 tsp. Hon Dashi powder (2.5 ml, ½ tsp. per cup; 5 ml, 1 tsp per pint) water)).
- 30 ml, 1 oz Aji Mirin
- 30 ml, 1 oz soy sauce (plus more if needed for extra seasoning).
- 30 ml, 1 oz sake
- 8 ml, 1½ tsp. sugar
- Eggs: 2 eggs, lightly beaten so that the whites and yolk are still slightly separated.
- 57 - 115 g, 2-4 oz. each:
- (1 small) boneless/skinless chicken thigh, in medium-thin slices
- well-trimmed and very thin slices of pork (from a fairly fatty chop or cutlet) or beef (from a tender cut of fatty ribeye or chuck-eye steak) NOTE: Pork and beef are easier to slice very thin if partially frozen.
- shrimp, thawed, deveined, and completely shelled. Cut large shrimp into bite-size pieces.
- 15-30 ml, 1-2 TBSP each:
- scallions, white & light green parts sliced thin for garnish; Slice green part longer to cook with onions.
- (3-4) mushrooms, thinly sliced: Shiitake (reconstituted or fresh, stems removed) or button
- (1 small) carrot, washed, peeled, and thinly sliced, shaved, or cut into very thin matchsticks
- snow peas or sugar snaps (sliced on the diagonal), or frozen shelled edamame (thawed in salty/sugary cold-water mix). Substitute: Thawed frozen green peas (not quite as good, but they’ll do).
- sweet pepper, any color (red is best … followed by orange, yellow, or green) thinly sliced
15 ml, 1 TBSP thin scallion slices or crumbled nori or finely chopped wakame (rehydrated from ½ tsp dried). For a more Japanese touch, try mitsuba leaves or Shichimi togarashi to taste (but only if you want it spicy).
Procedure:
- Rinse well, soak, season lightly, and start cooking the rice at least 30 minutes prior to making the filling.
- In a measuring cup, dissolve Hon Dashi powder into hot water then add mirin, soy sauce, and sake. Finally, add sugar to the broth mixture; mix well and adjust as needed to taste. Substitute: scratch kombu/bonito dashi.
- Reconstitute dried wakame (if using) in a small amount of water. Set aside until ready to slice and garnish.
- Combine broth mixture with onions, scallions, mushrooms, carrots, sweet pepper, and either snow peas or sugar snaps oredamame or thawed frozen peas, into the skillet or saucepan, stir well to immerse, and bring to a boil over medium-high heat. NOTE: Wait to add frozen peas until step 7 at the 5-minute mark.
- When the mixture starts to boil, reduce heat and simmer the onion mixture (covered) 5-8 minutes until soft and mixture is reduced, stirring occasionally to mix and keep immersed in the broth.
- When the mixture is done, add the chicken, beef, or pork strips (if using shrimp or beef, wait to add until step 7 at the 3 or 5 minute mark, respectively), stir well to cover, & return to a boil over medium high heat.
- When boiling, reduce heat & simmer (uncovered) 5-8 minutes until meat is done but not overcooked and the broth is slightly reduced. NOTE: Add beef for the last 5 minutes; shrimp, and frozen peas for the last 3.
- While the mixture is simmering and reducing, beat the eggs lightly with a fork or chopsticks. You want the yolk and whites to be lightly mixed, yet still slightly separated.
- When the mixture is done, pour all of the eggs over it evenly but do not stir. Increase heat briefly to keep it simmering then cover and cook very gently (covered) for 3-5 more minutes, until the eggs are set to taste.
- Remove from heat, keep covered, and allow to rest for 2-3 minutes.
- Scoop 1½ cups of rice into each individual-serving bowl. Slide the donburi mixture gently out of the pan onto the rice. Garnish as desired and serve immediately.
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