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Have you tried Japanese donburi? Such as katsudon, gyudon, oyakodon, unadon…? Today’s recipe is Oyakodon.

ingredients for 2 people
steamed rice (adequate)
chicken thigh (half)
egg (3 or 4)
onion (half)
mitsuba (some, if available)
mirin (100cc)
soy sauce (50cc)
sugar (1tbs)
dashi (50cc)
***You can use Japanese soup stock (powder stock, such as Hondashi) + 50cc water, instead of making the soup stock from scratch.***

Cut cheken into smaller bite-size and slice onion thinly.

Put mirin into a pan and heat it until it boils. Then turn the heat low and keep heating for about 3 minutes.

Add sugar, soy sauce and Dashi.

When it starts boiling, add meat and onion, and keep simmering over medium to low heat.

Meanwhile, serve rice.

When the meat and vegetables are heated well, beat the eggs lightly in a separated bowl.

Turn the heat to high and pour the egg. Don’t mix the whole thing!
If you have mitsuba, add them at this point.

Turn off the heat while the egg is still half raw.
(It depends on the safety of the egg. In Japan, it’s quite safe to eat a raw egg. You’d better heat it well if the egg from your country is recommended to be eaten with well-heated.)

Put it over the steamed rice, and it’s ready!

Donburi is a popular one-plate dish in Japan. What kind of donburi do you like most? I think I love…all! haha!! If you want to have donburi as a fast food, there are some gyudon chain stores in Japan. Yoshinoya, Matsuya, Sukiya are I guess most popular gyudon franchise chain stores, at least in Tokyo. But in fact, we can use better quality of meat when we cook donburi at home, and thus that is more tasty.