Friday, February 12, 2010

Oishii: Oyako Donburi

Donburi  is a rice dish.  Oyako actually means mother and child and refers to the chicken and egg that are served over the rice.  This is so oishii and easy.

Oyako Donburi (Egg & Chicken over Rice)
4 cups cooked gohan (short grain Japanese rice)
1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken cubed
1/2 onion, thinly sliced
1 cup dashi stock
4 shiitake mushrooms chopped
2 carrots,grated
2 tablespoons sugar
5 tablespoons soy sauce
1/2 cup chopped green onions
7 eggs, beaten

1. Prepare dashi by bringing water to boil and adding dashi granules (see MamaQ's post on Gohan Soup for other alternatives in making dashi)
2. Heat oil in a large skillet or wok over medium-high heat. Saute chicken and onion until the chicken is cooked through, about 5 to 7 minutes.

3. Stir in one cup of the dashi stock and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar and soy sauce. Simmer for 3 more minutes.
5. 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. Don't overcook - eggs should be a bit runny and will finish cooking on the hot rice.

6.  Scoop a cup of rice into individual bowls and top with egg & chicken mixture.

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