Oyako-donburi (chicken and egg over rice)
* 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
* 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
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.
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),