OYAKO DONBURI - A TRADITIONAL JAPANESE DISH

OYAKO DONBURI - A TRADITIONAL JAPANESE DISH image

Provided by Jo Anne Sugimoto

Categories Chicken

Number Of Ingredients 12

1/2 lb lean bite size chicken pieces
2 c dashi or chicken broth
1/2 c shoyu (soy sauce)
1/4 c water
1 Tbsp mirin - japanese sweet cooking wine
3 to 4 Tbsp sugar
1 small round onion, thinly sliced
4 to 5 medium size shiitake mushroom, sliced
2 to 3 medium size takenoko (bamboo shoots) optional
4 eggs
2 green onion stalks, chopped
3 c hot rice

Steps:

1. IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
2. Prepare your shiitake mushrooms by soaking it in water, it must be reconstituted. The amount of time differs, but when it becomes pliable then squeeze the excess water out and slice it thinly.
3. Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
4. In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
5. Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
6. Add slightly beaten eggs in the center of the pan and let simmer for another 5 to 10 minutes, it really depends how cooked you want the eggs to be.
7. Turn off the heat and sprinkle some green onions over the egg and slightly mix everything together. Put your hot rice in a bowl and spoon your Oyako Donburi over the rice. Yummmmm . . . enjoy!