My husband came home yesterday and he was broken. I should start this by saying he is normally unshakeable and it takes a lot to finally push him to the point where he will say he’s had enough. Emma sensed things weren’t as they usually are with her daddy and turned to him (after planting a few wonderful kisses on his face) and said “Don’t worry Daddy. I know you’ll feel better.”

In an attempt to help things along, Emma and I left him to have a few minutes of peace and started to make some dinner. As we headed to the kitchen, I fondly remembered a restaurant I used to frequent back in the days when I was working – it was a little Korean place, with lots of booths, wonderful service (especially when they got to know you from seeing you repeatedly during the work week), and the most delightful smells. Oyako Donburi was my go-to on those days where things were c-r-a-z-y. Since we moved away, I don’t make the journey out to that restaurant (it is delicious, but it is an hour and a half away) and instead, have decided to try my hand at making it.

After I finished making our dish, I looked online for some recipes and found many/most of them included some sugar in the chicken/onion mixture. I didn’t include any and none of us seemed to mind.

Oyako Donburi
(serves 3)

• 3 handfuls rice
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup water
• 5-6 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 large spanish onion, sliced thinly
• 5-7 tbsp low-sodium soy sauce
• 3 eggs, beaten
• Sriracha sauce (optional)

Rinse the rice and put it into a small saucepan. Add 1 cup of the broth and the water (if you prefer, skip the water and just add more broth. I choose not to because the rice becomes a little too salty for our liking if we use straight broth). Cover with a tight fitting lid and cook on medium-high heat for 10-12 minutes, stirring once about halfway through.

While the rice is cooking, brown the chicken pieces on medium-high heat in a frying pan (Use one large enough to eventually accommodate both the chicken and onions. Also, I used non-stick, which meant I didn’t add any extra oil). When the chicken is browned on all sides, move it to one side of the pan and add the onions to the empty side. As the onions soften, add the soy sauce and the remaining broth. Simmer on medium heat, stirring occasionally, until the onions are cooked through.

Once the onions are cooked (as should be your chicken), pour the beaten eggs over top of the mixture and place a lid over top. Cook for about a minute (two if you prefer your eggs to be more firm) and then turn off the heat.

Take a cup of the rice and place it in a small deep bowl. Top with the egg and chicken mixture and a dash of sriracha to taste.