Oyako means "mother and child" and donburi translates to "rice bowl" in Japanese. So oyako donburi literally translates to chicken and eggs in a bowl, served over hot rice. We love the adaptability of these Japanese grain bowls- mix and match based on whatever you have in the fridge. For grains, try subbing quinoa, farro, wheat berries or barley for rice. Or do half and half for a nice texture. Add grains with egg, pile on veggies and chicken (or another protein, like salmon), and top with sweet, pickled, or salty, like shichimi togarashi or furikake, as a finishing touch.
2 tbsp RawSpiceBar's furikake or shichimi togarashi
2 cups hot cooked brown rice or quinoa
1 cup chicken broth
1/2 lb bite sized chicken pieces (optional)
Soy sauce, scallions or edamame, to top (optional)
Kosher salt, to taste
2-3 tbsp sesame oil
1 tbsp rice wine vinegar
1 inch fresh ginger, minced
- In a small skillet, combine soy sauce, ginger, vinegar and salt to taste. Whisk in sesame oil. Add chicken to coat, cook 4-5 minutes. Add broth.
- Place steaming rice in a bowl and make a shallow indentation in the center. Pour in broth and break one whole egg into the center.
- Stir vigorously with chopsticks to incorporate egg. Top with soy sauce, wasabi, chicken, scallions and any other toppings, plus furikake. Serve immediately & enjoy!