Chicken and Egg on Rice (Oyako Donburi) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama. Ingredients:
12 ounces boneless skinless chicken breasts |
4 eggs |
4 dried shiitake mushrooms |
1 onion |
1/2 cup water |
4 tablespoons soy sauce |
3 tablespoons mirin |
1 tablespoon sugar |
5 cups cooked rice |
cilantro, for garnish (optional) |
Directions:
1. Cut the chicken breast into thin slices.
2. Soak dried shiitake mushrooms in lukewarm water until soft.
3. Cut off hard stems and cut in halves.
4. Cut onion into thin slices.
5. Chop cilantro.
6. In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
7. Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
8. Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
9. Cook until the egg is set, about 1 minute on low heat.
10. Sprinkle cilantro on top.
11. To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
12. Pour simmering sauce over and serve immediately.
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