Miso Chicken Donburi Recipes

CHICKEN AND EGG ON RICE (OYAKO DONBURI)

This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama.

Provided by Hey Jude

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Chicken and Egg on Rice (Oyako Donburi) image

Steps:

Cut the chicken breast into thin slices.
Soak dried shiitake mushrooms in lukewarm water until soft.
Cut off hard stems and cut in halves.
Cut onion into thin slices.
Chop cilantro.
In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
Cook until the egg is set, about 1 minute on low heat.
Sprinkle cilantro on top.
To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
Pour simmering sauce over and serve immediately.

Ingredients

12 ounces boneless skinless chicken breasts
4 eggs
4 dried shiitake mushrooms
1 onion
1/2 cup water
4 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sugar
5 cups cooked rice
cilantro, for garnish (optional)

MISO CHICKEN

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

Miso Chicken image

Steps:

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

OYAKO DONBURI

This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.

Provided by KIKUKAT

Categories World Cuisine Recipes Asian Japanese

Time 40m

Yield 4

Number Of Ingredients 11

Oyako Donburi image

Steps:

Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g

Ingredients

1 tablespoon vegetable oil
¾ pound skinless, boneless chicken breast halves - cut into strips
½ onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
½ teaspoon salt
½ cup chopped green onions
5 eggs, beaten