Which Came First Donburi Recipe

Which Came First Donburi

And this is the delicious main course that Maxence concocted for our dinner party this past Saturday! The recipe is from the same “Cooking Class Japanese” cookbook as his last cooking stint. I have taken the liberty to rename the dish though. Well, yeah, if I don’t cook, I have to at least do something!

In the book, the recipe is called “Chicken and Egg on Rice“, but the original witty Japanese name is “Oyakodon”, meaning “Mother and Child Donburi“. In case you’re not familiar with the term, “Donburi” means “bowl”, and in a typical case of metonymy, it is also the name of any dish served atop a bowl of cooked rice. This mother and child thing sounded somewhat morally disturbing, so I took matters into my own hands and decided, with no disrepect whatsoever for this traditional dish, to call it the Which Came First Donburi. Just because it amuses me. So there.

If anything (other than his talent of course), Maxence’s take on cooking a main course for eight proved this : we have two very different approaches to menu planning. Where I spend a whole week consulting, researching, thinking, leafing, jotting, striking, imagining and just generally obsessing, here’s what Maxence does : picks up the recipe book at 4pm on D-Day, two whole minutes before we are to go to the Japanese supermarket. Flicks through the recipes. Finds one that’s appealing. And… stops right there. Writes down what he needs. Closes the book. Gets up. Says “ok, let’s go!”.

I am Jack’s flabbergasted befuddlement.

And I must say, his style yields excellent results. We found everything we needed at the Japanese supermarket – a great store but pretty crowded on a Saturday afternoon – including a beautiful set of large shiny black bowls. Maxence prepared all of the ingredients ahead, and started the actual cooking after we were done with the first course.

We all enjoyed this very much : the eggs, still a little runny, have a creamy texture that complements the strips of chicken very well ; the shiitake pieces are their chewy and tasty selves ; the chives are very aromatic ; and all these elements, together with the excellent California rice, make for a very satisfying dish. With the added bonus automatically awarded to anything served in a bowl and eaten with chopsticks.

Which Came First Donburi

– 4 dried shiitake mushrooms
– 1/4 tsp instant dashi, diluted in 1/2 C cold water (dashi is a Japanese soup stock, that includes bonito flakes and kelp. It can be found powdered in Asian food stores. Substitute chicken stock if you can’t find any.)
– 1/4 C soy sauce
– 2 Tbsp mirin (rice wine)
– 1 tsp sugar
– 150 g chicken breast
– 1 small leek
– 6 eggs
– 600 g California medium grain rice
– 2 Tbsp finely chopped fresh chives

(Serves 4.)

Place the mushrooms in a small heatproof bowl, and cover with boiling water. Find out that your bowl is indeed more or less heatproof, but that it isn’t exactly waterproof, because of the large crack running all around it. Realize that boiling water is leaking on the kitchen counter, swear once or twice, replace the goddamn bowl and wipe the counter with a towel. Let stand about 20 minutes or until just tender, while you chop and prepare the rest of the ingredients. Drain, discard the stems and halve the caps.

Slice the leek finely, set aside. Slice the chicken finely, set aside. In a medium bowl, break the eggs and beat lightly with a fork. The recipe can be prepared ahead up to this point. Reserve all the ingredients, covered (the meat separated from the leek), in the refrigerator.

Cook the rice according to package instructions. Maxence rinsed it several times and cooked it in our rice cooker, and this gives the best results : moist and tender rice, kept warm until ready to serve.

In a large skillet or wok, bring the dashi, soy sauce, mirin and sugar to a boil. Add the chicken, leek and mushrooms. Cook, covered, for about 5 minutes, or until the chicken is tender. Pour the eggs over the chicken mixture, and cook, covered, over low heat, about 2 minutes or until the egg is just set.

Bring water to a boil in your kettle, and pour a little boiling water in each serving bowl to heat them up. Throw out the water, divide the rice among the bowls, top with the chicken mixture, and sprinkle with chives.

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  • http://www.mum-mum.info Wena

    ooppss… press enter accidently. i’m impressed with maxence’s cooking and that you have a rice cooker!!! a rice cooker is a student’s best friend. :) wanna try making mongolian steam boat one day using a rice cooker? :)

    i had some asian fusion rice dishes a couple of months back. popular in hong kong, they baked some mozzarella cheese and meat on a bed of rice! delicious!

  • http://gastroblog.com Jackie D

    This looks so good that I’m tempted to try and make it for dinner *tonight*. And it has leek!

    Your description of Maxence’s menu planning style made me laugh — I think I’m somewhere between the two of you on this one. :)

  • http://grey-eyes.org athena

    i love oyakodon. i had it the other day for lunch. :-)

  • http://radio.weblogs.com/0129838/ Donna in Harrisburg

    Ohhhh! how I wish I had Maxence’s flair and approach to cooking. I, like you, spend days reading and preparing to prepare. But, then again, I love that as much as I love the actual cooking.

  • http://www.americandemeter.motime.org Karen

    In the past I would think that part of the fun is selecting the menu ahead of time and anticipating the moment of preparation. Now I think simpler is better. Bravo to Maxence!

  • http://chocolateandzucchini.com clotilde

    Wena – I am absolutely interested in your mongolian steam boat rice cooker recipe! Sounds so cool!

    Jackie – Leek, indeed, leeeeeeek! ;) It happens to be one of Maxence’s faves too, so it’s all good!

    Athena – Was it at a Japanese restaurant? Did it look like Maxence’s?

    Donna – Just like you, I enjoy the planning as much as the actual cooking and eating, so I don’t really plan on changing my ways!

    Karen – I agree! I do enjoy making intricate things, but sometimes simplicity is key. It’s really a question of mood…

  • http://www.mum-mum.info Wena

    oh! the mongolian steam boat is not a rice dish but more like soup fondue. the base soup is usually chicken stock with some salt added to it. sometimes, some people would use tom yam soup instead. then, we would add in various ingredients (anything to make soup : mee hoon, quail egg, green veg, mushrooms, baby corn, black mushroom, fish balls, strips of fish or chicken, squid, clams, etc. list is endless) and bring it to a boil in the middle of the table. then while waiting for the soup to boil and ingredients to cook, everyone waits. once the soup is boiling, everyone would take a bit of everything and eat the soup as well. can be eaten with a bowl of rice but it’s an extremely filling meal that you will find the rice not necessary.

    http://www.mum-mum.info/pics/steamboat.jpg

  • http://chocolateandzucchini.com clotilde

    Wena – Thanks for the steam boat tips! And so you can use the rice cooker to keep the soup warm in the middle of the table?

  • http://grey-eyes.org athena

    clotilde, there is a small take out sushi and bento restaurant–basically a lunch place–downstairs from my work. and with the exception of the chives, it looks exactly the same. :-)

  • http://www.frog-gras.org Blue

    Clotilde!

    The things that I miss when I’ve put myself into a blog hiatus/isolation! I love love love love love love love donburi. The chive idea is a different twist–the ones I have had (and many I have tasted) have always had chopped green onions instead, and tonkastsu. I’m so happy that you were pleased with this dish; it’s a grand comfort food of mine.

  • http://chocolateandzucchini.com clotilde

    Athena – Maxence was very happy to know that his creation looks just like the real thing!

    Blue – Mmmh, a tonkatsu donburi sounds excellent! Most Japanese restaurants in Paris keep to the sushi and yakitori fare, but we know a few restaurants who also serve excellent home-cooking food too. We love it!

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