Donburi (丼物) – Aichi's Oyako Donburi (愛知の親子丼)
Japanese rice bowl topped with Nagoya Cochin chicken and eggs in a flavorful broth.

An iconic recipe that gained recognition during the 4th local donburi competition, highlighting the authentic flavors of Nagoya Cochin.

Ingredients:

• 200 g Nagoya Cochin chicken (or high-quality free-range chicken)

• 2 fresh eggs

• 1 bowl of mixed rice (half white, half brown)

• 300 ml dashi broth (bonito-based)

• 2 tablespoons soy sauce

• 1 tablespoon mirin

• 1 teaspoon sugar

• A few sprigs of scallions, finely sliced

Preparation:

Cook the rice:
Cook the white and brown rice together according to instructions, to achieve a soft yet slightly chewy base.

Prepare the broth:
In a small saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a boil, then reduce to a simmer.

Cook the chicken:
Cut the chicken into bite-sized pieces. Add it to the hot broth and simmer for about 5 minutes, or until tender.

Add the eggs:
Lightly beat the eggs. Slowly pour them into the pan in a thin stream, avoiding too much stirring to maintain a soft and fluffy texture. Remove from heat as soon as the eggs are slightly set but still creamy.

Assemble the donburi:
Place the hot rice in a large bowl. Pour the chicken, egg, and broth mixture over the top.

Garnish:
Top with thinly sliced scallions for a fresh burst of color and flavor.

Serving suggestion:
This dish showcases the richness of Nagoya Cochin and the chef’s skill in achieving the perfect egg texture. Serve immediately to enjoy the warmth and delicate aroma of this unique donburi.

Suggested drink pairing:
A cup of Sencha green tea or a light sake pairs beautifully, balancing the richness of the broth and the subtle sweetness of the eggs.