Donburi are the rice bowl dishes of Japan. They are as comforting as a woolly blanket and lightning quick to prepare. Onions and chicken are poached in a soy and mirin liquid with egg mixed in and eaten over rice. Oyako translates to ‘parent and child’, which refers to the chicken and the egg.
Combine the soy sauce, mirin, sake, stock and sugar in a saucepan over medium heat. Bring to the boil, then simmer for 2-3 minutes. Add the onion and simmer for 10 minutes or until soft. Add the chicken and simmer for another 10 minutes or until cooked through.
Just before serving, pour in the eggs and let them gently poach in the hot liquid. Serve with hot rice, pickled ginger, chopped spring onion and shichimi togarashi, if using.
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