“Donburi” (丼ぶり) means bowl and refers to a bowl of hot rice topped with savory food, sometimes with a sauce, sometimes plain. This type of meal is very popular for lunch because it is quick to make and easy to eat.
In the past few days we have had two very different egg-topped donburi meals. First is a favorite of mine: Kanitama-don, though I usually make it with the much more affordable shrimp. I suppose in that case it should be called ebitama-don.
The first time I made this recipe my husband commented that it tasted like egg foo yung . You can see the recipe and read about the history of the dish in the United States in this earlier post. It’s popular in Chinese restaurants in Japan, where it is usually called tenshindon (天津丼) after Tianjin, China where the recipe originated.
The second omelette-don is called Oyakodon. Oyako means “parent and child.” In elementary school we learned that a chicken is the egg’s way of making more eggs… Chicken and egg served over udon is often eaten during the Tsukimi festival honoring the first full moon of Autumn—moon-viewing noodles (oyako udon recipe).
bulbs living below
dream of proliferation—
crocuses in rain
Chicken Omelette Over Rice
Oyako Donburi (親子丼)
from Washodu by Elizabeth Andoh
serves 2 – 3
- 4 extra large eggs
- 2 to 3 cups freshly cooked rice
- 1 cup dashi
- 2 Tablespooons light-colored soy sauce
- 1 teaspoon sugar
- 1 Tablespoon saké
- 6 ounces boneless chicken breast, sliced thinly at a slant
- 1 small onion, sliced in crescents
- 3 or 4 mitsuba stalks, or watercress sprigs
- 1 sheet toasted nori, cut into thin strips, or crumbled
Break the eggs into a bowl and stir lightly to barely mix the yolks and whites. The omelette should be streaky.
You can make a large omelette and distribute among the bowls, but if you have a small skillet, you can make individual omelettes to cover the rice completely.
Combine the dashi, soy sauce, sugar and saké. Divide in half (or into thirds), and pour one portion into your pan over high heat. When small bubbles appear around the edges of the pan, add a portion of the chicken and onion, stirring to separte the pieces. Skim away froth. Simmer about a minute, until the chicken becomes white.
Pour half (or a third) of the eggs over the simmering chicken and poach for about 45 seconds, until barely set. Slide the omelette out of the pan and over the rice. Garnish with mitsuba and nori. Repeat to make more omelettes.
11 thoughts on “A Pair of Omelette Donburi Meals”
I LOOOOOOVE donburi!!! ANY DONBURI!!
but Oyakodon (together with katsudon, tendon) is my favorite!
(hmm, the first one does look like egg foo yung haha)
You HAVE to serve a donburi dish in, well, a donburi!
I think it would also taste better in a donburi :P
Hi Sweet Squire Starsquid!
I do love donburi too. And yes, it would be better if I had the proper dishes: as it is, what I’m making is somewhat akin to the rice-bowls which corporate food suppliers make available in freezer aisles of any American grocery store. GAK!
(unless you count stuff like h2o and NaCl)
The Korean store near me has had some nice looking stone bowls for sale. They might work as donburi bowls? Not sure they have lids, though… My house is small, kitchen even smaller, so I’ll have to make do, or do clearing out.
I’ll bet you know, and could clarify the word “tendon.”
I think i”tendon” means a beef donburi with rice, correct? What confuses me is that there is a cut of beef called tendon in English and used in maybe Chinese or other Asian dishes:
“gyusuji nikomi” (stewed beef tendon) as in this post:
and referenced here:
(Blue Lotus is a blogger I’ve read for years: nice Canadian married to a Japanese man, blogging about cooking Japanese food for years.)
Haven’t tried the cut of beef, but it sounds great to me: lots of collagen like ox tails or beef short ribs or necks, etc.
You know, I do like to do me some cooking from time to time, and then I like really can spend the whole day buying groceries, preparing and cooking (though lately I havent touched any pot or pan for a while). So I have a soft for nice looking plates, bowls, cups, etc. Especially those beautiful Japanese earthen kinds with beautiful designs. And its true that if your food looks beautiful, it tastes better too! :P (or at least you’re happy to see it)
About tendon, the one you described, thats tendon beef, the chewy collagen kind. I don’t really like that (my mom sometimes uses that kind of meat to cook curry beef stew, I always pick the lean meat).
The one I was referring to is Tendon (天丼), from Tenpura (normally mispelled as Tempura).
天ぷら(ten pu ra) + 丼 (don bu ri) = ten don
So thats a lovely assortiment of crispy tenpura on top of rice (and I personally love some sauce to go with it too). HEAVEN!!!
As much as i love tenpura, its a complete nightmare to make!
btw, the beef donburi is called ‘gyudon’ (also really good)
I just had to include these mouth-watering tendon pics:
I like the Kleenex box in the first: looks so real! Or real like my house. :-D
And you know, I am not yet able to work up my courage to make tenpura…
This is a small discipline I have set for myself, cooking through this book, so yes I will get there. soon?
sorry for the multiple posts, this might be something for you to gain inspiration, donburi has its own Flickr group!
totally unrelated but, cutting sashimi and arranging it is an art too:
ok this is the last one, but this is an ‘unusual’ Oyakodon:
it’s fish roe and fish!
Oh! My goodness! Wow!
Wow! Hey: give me some time to digest your information. lots to look at.
Hnorable Squire Starsquid,
No need to apologize for many comments. Tess loves it when people comment!