Oyako Donburi
Servings: 4 servings
Ingredients
- 3-4 boneless, skinless chicken thighs cut into bite-sized pieces
- 4-5 eggs lightly beaten
- 1/2 yellow onion thinly sliced, red onion can be used
- 1 green onion sliced on the diagonal
- 2-3 dried shiitake mushrooms soaked to soften, sliced
- 1 tablespoon vegetable oil
Sauce Mixture
- 1 cup dashi (fish based stock) can substitute low sodium chicken broth
- 5 T soy sauce
- 2 1/2 T sugar can cut to 2 T
- 21/2 T mirin substitute sake to decrease sweetness
- cilantro garnish if desired
Instructions
- In a small bowl, lightly beat eggs and set aside.
- Heat saute' pan, add vegetable oil then onions and mushrooms, fry for 1-2 minutes until onions are soft. Add sauce mixture, heat through.
- Add chicken and lower flame to medium-low. Cook for 3-4 minutes, turning the chicken over. Cook until chicken loses pinkness
- Add eggs evenly over top of chicken. Cover and cook over low heat until eggs are just cooked should not be dry.
- Garnish with green onions or cilantro and nori strips
- Divide into portions and serve over rice. If desired, individual portions can be made. Quarter ingredients and use a small omelet pan to make.
