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oyako donburi
This is another Japanese donburi ("meal in a bowl") recipe. Oyako means "parent and child" and reflects the use of both chicken and egg in this recipe. (It's so good, it doesn't matter which came first.) This makes an excellent breakfast as well as a satisfying supper. ]
Makes 4 servings
2 Shiitake mushrooms
1/4 Onion, thinly sliced
1/2 Cups Dashi
1 Tbs Brown sugar
2 Tbs Soy sauce
4 Chicken thighs, thinly sliced
2 Green onions, chopped in 1-inch lengths
1 Egg, beaten
2 Snow peas, julienned
2 Cups Cooked white rice
In a small bowl of lukewarm
water, soak the dried shiitake
mushrooms for 15 minutes.
Drain and squeeze the
mushrooms dry between two
sheets of paper toweling.
Trim the stems, then julienne
the mushroom caps.
To 1/2 Cup dashi, add the
brown sugar and soy sauce.
Mix well.
In a medium-size skillet,
place the mushroom slices,
onion and dashi. Cook 2-3
minutes over medium-high heat,
until the onion is tender.
Add the chicken and green
onion to the skillet. Saute
all the skillet ingredients
until the chicken is cooked.
When the chicken is done, pour
in the beaten egg. Spread
over the vegetables and
poultry. Sprinkle the
julienned snow peas atop the
mixture. Cook until the egg
has partially hardened.
Spoon 1/4 Cup each cooked
white rice into four rice
bowls. Divide the skillet
mixture into four portions.
Serve each atop a serving of
rice.
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