Oyako Donburi (Chicken and Egg Donburi)

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Oyako Donburi (Chicken and Egg Donburi) Ingredients

1/4 md Yellow onion; thinly sliced	DASHI
2 oz Chicken breast; sliced	1/2 c Dashi no moto; dissolved in
Shiitake mushrooms; thinly	2 tb Soy sauce*; more if needed
2 Whole snow peas; julienned	1 tb Brown sugar*; or more to
2 Stalks green onion; 1 1/2"	Freshly cooked
1 Egg; beaten

Instructions for Oyako Donburi (Chicken and Egg Donburi)

* you can adjust these while cooking the vegetables and meat. 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. 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, then serve. ~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com) NOTES : This dish belongs to the ten-ya-mono category of Japanese recipes. A tenyamono usually consists of gu (topping -- Ed.) which is placed on top of freshly cooked warm rice in a donburi (porcelain bowl). The gu can be any of following: tempura; tonkatsu; beef cutlet; quick-cooked vegetables with with beef, pork, or chicken (sometimes cooked with a beaten egg); or some types of seafood including sashimi (sliced tuna or other variety). O-yako means parent and child, reflecting the use of chicken and egg in this dish. Recipe by: Norikos Kitchen Posted to recipelu-digest by "Valerie Whittle" on Feb 15, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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