Modified to be reduced fat, enjoy the non traditional kiwamiLIVING style Japanese Oyako-Don!
The traditional Oyako-Don topping is chicken thigh with half raw scrambled eggs in Dashi (Japanese Broth), very popular Japanese dish. However, although the Japanese Dashi flavor is something that many people love, there are different dietary preferences out there in the world.
For some, chicken thigh may be a little too oily; skins are soggy without being grilled/baked to remove excess oil, or, it’s not comfortable to consume the runny scrambled eggs. Also, different from other wet rice dishes like porridge, risotto, and soup rice, it’s true that the soaking wet rice with oily Dashi can be pretty overwhelming.
My recipe is modified to use skinless chicken breast to reduce fat and a hard poached egg ( You can definitely make it soft poached egg if you like!), yet still enjoyable as a Oyako-Don. And most importantly, zero additives whats so ever, you can learn how to make Dashi here. Pre-made Dashi is full of additives and Umami made with MSG.
Before get into the recipe, do you know what Donburi means? It is a name for large bowl and also a style of meal preparation in Japan; food over cooked rice in a larger rice bowl. And often in short, we say just “Don”.
Now, what is “Oyako”? “Oya” means parent(s), “Ko” means child/children. That’s right, it means Chicken and Egg, a family all together in a bowl to be eaten. Quite a cruel naming, isn’t it?
(Free of All kinds of Food Additives and Preservatives)
- 3 Pieces of Chicken Breasts
- 1 Large Onion
- A Piece of Ginger
- 1 cup of Leafy green of your choice (Spinach, Chard, Kale, anything not too fragrant)
- 3 Tbsp of Japanese Soy Sauce
- 3 Tbsp of Raw cane sugar or Hon-Mirin
- 1 Tbsp of Naturally Refined Coconut Oil
- 1 Tbsp of Sesame or Perilla Oil
- 1/2 Tsp of Sea salt
- 2 Cups of Japanese Dashi
- Cooked Short Grain White Rice (Multi-Grain mixed with Black Rice is used in the picture)
- Slice onion and ginger.
- Heat large saute pan. Saute chicken breasts with oil.
- Add onion and ginger, continue sauteing.
- Add half cup of Dashi, soy sauce, sugar, and 1/2 Tsp of sea salt.
- Place a lid and reduce heat to low-medium heat.
- Cook till chicken turn tender.
- While chicken is cooking, prepare blanched leafy greens and poached eggs. How To Blanch Leafy Greens
- When the chicken breast is tender enough, pull them with a fork.
- Mix chicken and onion well.
- Adjust the taste with soy sauce and sugar to fit your preference. It also depends on the size of chicken breasts.
- Pour sesame or perilla oil over after turn heat off.
- Place chicken, leafy green, and poached egg over cooked rice.