Oyaku donburi, also called "oyakodon", is simply a Japanese donburi dish of chicken, egg and a sweetened soy and mirin based sauce served atop a bowl of steamed rice. The name literally translates to "parent and child", and is one of my all time favorite comfort food dishes. I especially love oyakodon when the weather is dreary and cold (like today) or when I'm feeling under the weather.
Traditionally, oyako donburi is made simply with chicken, egg and green onions (and possibly some mitsuba). However, I love the addition of shiitake mushrooms; they add a rich, savory aspect to the dish, along with added protein. This dish only takes a few minutes to make, so be sure to have your rice fully steamed and ready to serve.
adapted from Quick & Easy Japanese Cuisine for Everyone
1 lb boneless, skinless chicken breasts, cut into thin strips
4 eggs, room temperature
6-8 dried shiitake mushrooms, rehydrated & sliced
1/2 cup water reserved from soaking mushrooms
1 onion, thinly sliced
1/2 cup soy sauce
6 Tbsp mirin
2 Tbsp sugar
Steamed short-grain rice
Combine the shiitake soaking liquid (traditionally, this recipe uses dashi) with the soy sauce, mirin and sugar in a large saucepan. Bring to a boil.
Add the chicken, shiitake mushooms and onion; cook over medium heat for 5-6 minutes or until the chicken is done and the onion is soft and tender.
Lightly beat the eggs and pour over the chicken in the saucepan. Cover with a lid, reduce heat and cook until the egg is mostly set, about 3-4 minutes over low heat.
Serve the chicken/egg/shiitake mixture atop bowls of steaming hot rice. Pour the simmering sauce over and serve immediately.
Beat the eggs only lightly; you want to still have some separation of white & yolk.
All of the simmering sauce will be soaked up by the rice - delicious!