Oyako-donburi (chicken and egg over rice)
Ingredients:
1/4 medium yellow onion, thinly sliced
about 2 oz. chicken breast, sliced
Shiitake mushrooms (fresh or dry), thinly sliced, if available
2 or 3 snow peas, julienned (cut into long thin strips)
2 stalks green onion, chopped in 1 to 2 inch lengths
1 egg, beaten
[Dashi]:
1/2 tsp dashi no moto, dissolved in 1/2 cup of water, or you may substitute 1/2 cup chicken stock
2 tablespoons or more soy sauce*, as needed
1 tablespoon or more brown sugar*, adjusted for desired sweetness
* you can adjust these while cooking the vegetables and meat.
one serving freshly cooked Japanese-style rice
Cooking time: 20-30 minutes
Servings: 1
Preparation
Directions
In a small skillet, place the sliced yellow onion, sliced shiitake mushrooms and dashi.
Cook for 2 to 3 miniutes until the onion is tender. While cooking, add the chicken slices
and green onion. When the chicken is cooked, spread the beaten egg over the vegetables and
meat. Sprinkle the julienned snow peas on top immediately. Cook until the egg hardens
partially or completely, as you like. Pour a little of the sauce on top.
To serve, you may put the rice on a dinner plate and place your gu on
top of the rice. Or you may serve it in the same way in a donburi.
If you cook for two or more, use a large skillet, divide the gu (topping), then serve.
