Chicken omelet over rice (Oyako domburi) from The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dipping sauce for domburi (Domburi ni shiru)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe recommends using this book's homemade "Niban dashi." See recipe for variations.

  • rionafaith on October 11, 2016

    p. 50 -- I thought this was just okay -- it was a little bit one-note and I think it could use some more acid, and the omelet was a lot soupier than I expected. I made a couple substitutions because of what I had on hand: used boneless skinless thighs instead of breasts, half a yellow onion instead of scallions, and sake instead of mirin in the sauce (domburi ni shiru). I did use homemade dashi. I also sprinkled some black and white sesame seeds over the rice before putting the omelet and sauce on top, which added a nice texture (that I think was needed), and sprinkled a fair bit of togarashi over the whole thing. It came together very quickly and was a warm, filling meal on a rainy night, but not my favorite.

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