Top 5 Amazingly Easy Substitutes for Dashi to Complete Your Japanese Dish

A typical sauce might consist of dashi (stock broth) flavored with soy sauce and mirin (rice wine). Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin.

Named for the large bowl that it’s served in called a “don”, a donburi combines a bowl of steamed rice, meat, vegetables, sauce, and usually a side of pickles and miso soup, for an all-in-one meal that’s both convenient and filling.

What is Oyakodon? Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice.

It is a rice bowl dish that uses both the chicken and the egg as toppings. In fact, the word “Oyakodon” means “parent and child”. This broth is flavored with a balanced mixture of soy sauce and sugar, so it tastes sweet and salty.

• White Fish. An important aspect to consider while choosing a dashi substitute is the base of the flavor.
• Shellfish.
• Shiitake Mushrooms and Dried Seaweed.
• Chicken Broth.
• Powdered or Cubed Broth.

On one hand, many donburi dishes will have amazingly fresh, healthy ingredients on top. But it is still a bowl of rice. A high carb source. New science is showing low-carb diets are healthier.

Sometimes some recipes also refer to Japanese rice as sushi rice. In fact, the regular Japanese rice is commonly cooked plain for everyday meals, whether it is for Japanese curry, donburi rice bowls or to make onigiri rice balls.

Japan invented the donburi in the late 1800 as a convenient meal on the go. Throughout the years, the Japanese continued eating and evolving the donburi into hundreds of variations. Nowadays, the donburi is a traditional yet modern Japanese cuisine, which will become as prominent as sushi.

Even though eggs are healthier eaten raw, you can still get infected by salmonella bacteria. Despite this risk, Japanese people still eat raw eggs because the process of producing, washing, and selecting eggs in Japan is very strict. … Everyone is advised to cook the egg when the egg taste expiration date passes.

To understand what Oyakodon is, it is best to first translate into English. “Oya” means parent, “ko” means child and “don” is short for donburi which is a rice bowl. The name of the dish is a poetic reflection of the fact that chicken and egg are served over rice.

There is a trick to eating oyakodon that you’ll need to know before you try it. The Japanese will eat it from the bottom up, so that there’s always a bit of topping covering the rice. If you find you’ve eaten all the egg and chicken mix and there’s still rice in the bottom of your bowl, then you’ve done it wrong!

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.

Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender. Taste the broth and see if you need to adjust. Slowly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served while the egg is almost set but runny.

Slowly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served while the egg is almost set but runny. Add the mitsuba (or green onion) right before removing from the heat.

Add half the onions and stir-fry for 2 minutes. Add half the chicken and stir-fry for 3-4 minutes or until just cooked. Pour half of the chicken stock mixture into the pan and simmer for about a minute. Drizzle half the eggs over the contents of the pan. Cook for about 2 minutes or until the egg is just set.