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.