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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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My daughter, who is taking Japanese classes, wanted to make this recipe from her textbook. I can't tell you how proud of her I was watching her put this together and also how perfectly fantastic this hearty dish was on the cold, rainy evening that it was served. A little info from the textbook....Oyako means parent and child (look at the ingredients....chicken and eggs!!) Donburi is for the bowl in which it is served. One variation is tanin ( unrelated or outsider ) donburi made with beef and egg. Another is Katsudon with the meat being a sliced, breaded pork cutlet. *Nori is thin, paper-like seaweed. ** Mirin is a sweet cooking seasoning containing corn syrup, water, rice wine and vinegar. You may substitute 3 tablespoons of rice wine with 1 tablespoon of sugar. It looks labor intensive but I assure you it is not! Enjoy!! Ingredients:
cooked rice (to fill bowls) |
3/4 lb chicken breasts or 3/4 lb chicken thigh |
4 eggs |
4 pieces dried mushrooms |
3 stalks watercress (i used green onions instead) (optional) |
1 nori sushi sheet (to garnish) |
1/4 cup soy sauce |
1/4 cup mirin |
1 3/4 cups water |
Directions:
1. PREPARATION:.
2. Soak mushrooms in water ahead of time.
3. Slice chicken into thin pieces.
4. Wash watercress throughly, cut to 1 1/2 inches pieces.
5. Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions.
6. After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
7. PREPARING THE BROTH AND COOKING:.
8. Quickly boil all broth ingredients together.
9. Remove from heat.
10. Add chicken, mushrooms, green onions/watercress and let boil.
11. Immediately lower heat and remove scum that may have surfaced to the top of the broth.
12. Cook for 2 - 3 minutes.
13. Slowly and gently pour the beaten egg mixture.
14. from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
15. Fill the donburi bowls with 2/3 full with hot rice.
16. Gently ladle broth mixture over rice.
17. Garnish with slivers of nori. (I used my kitchen shears to strip it up).
18. Serve hot.
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