How to Make Japanese Oyako Domburi Asian Cooking Recipe Cuisine

Japan Oyako Domburi

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

500 ml (17 fl oz/2 cups) Chicken stock

1 tablespoon mirin

125 ml (4 fl oz/� cup) shoyu (Japanese soy sauce)

500 g (1 lb 2 oz) boneless skinless chicken breasts or thighs, diced

6 eggs, lightly beaten

� teaspoon salt

6 spring onions (scallions), thinly sliced

1 quantity cooked short-grain rice (cooked rice)

Directions:

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.

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.


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.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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