Recipe - Oyako Donburi (Chicken And Egg Donburi)

One fourth md Yellow onion; thinly cut or sliced up
2 ounce Chicken breast; cut or sliced up
Shiitake mushrooms; thinly
cut or sliced up
2 Whole snow peas; julienned
(up to 3)
2 Stalks green onion; 1 1/2"
chop
1 Egg; beaten

DASHI
One half cup Dashi no moto; dissolved in
One half cup water *OR* One half cup
chicken stock
2 tablespoon Soy sauce*; more if needed
1 tablespoon Brown sugar*; or more to
taste
Freshly cooked
Japanesestyle rice

* you can adjust these while cooking the vegetables and meat.

In a small skillet, place the cut or sliced up yellow onion, cut or sliced up 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 tenyamono 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; quickcooked vegetables
with with beef, pork, or chicken (sometimes cooked with a beaten egg); or
some types of seafood including sashimi ( cut or sliced up tuna or other variety).
Oyako means parent and child, reflecting the use of chicken and egg in
this dish.
Recipe by: Noriko's Kitchen

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
15, 1998