OYAKO DONBURI

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This is an authentic Japanese Chicken recipe that is served with your choice of rice. This recipe came from a cookbook presented to me - "CANADIAN JAPANESE COOKERY, 1983.

Provided by William Uncle Bill

Categories     Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken, deboned and sliced thin
6 stalks green onions, sliced 1/2 inch long
1/2 cup tiny peas, fresh or 1/2 cup frozen tiny peas
4 cups dashi (Japanese Soup Stock)
6 large eggs, beaten
3 tablespoons soy sauce
1 tablespoon granulated sugar
1/2 teaspoon ajinomoto (MSG)
3 tablespoons mirin (Sweet Rice Wine)
3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)

Steps:

  • In a large saucepan, add chicken, peas, green onions and dashi.
  • Cook for 5 minutes or until chicken is cooked.
  • Add shoyu, sugar, ajinomoto and mirin; mix to blend.
  • Add the eggs, mix to combine and bring to boil.
  • Turn off heat and place cover on saucepan.
  • Eggs should not be overcooked.
  • Toast nori lightly either over a flame or on stove element.
  • Crumble nori into pieces with your fingers and place in a bowl.
  • Fill rice bowls with rice and pour chicken and egg mixture over top generously.
  • Sprinkle with crumbled nori.
  • Serve immediately.

Nutrition Facts : Calories 306.3, Fat 18, SaturatedFat 5.3, Cholesterol 369, Sodium 980.9, Carbohydrate 9.4, Fiber 1.6, Sugar 5.7, Protein 25.1

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