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OYAKO DONBURI (CHICKEN & EGG WITH RICE)
INGREDIENTS
1 Tablespoon vegetable oil
1 large white onion, thinly sliced
5 fresh or reconstituted shiitake mushrooms, thinly sliced
½ pound boneless, skinless chicken breasts, thinly sliced
1/8 teaspoon salt
1 ½ cups second dashi or chicken stock
1 teaspoon sugar
4 Tablespoons mirin
4 Tablespoons San-J Tamari
4 large eggs, lightly beaten
¼ cup frozen green peas, thawed
4 mitsuba sprigs, root removed, leaves roughly chopped (optional)
4 cups steamed Japanese rice
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INSTRUCTIONS
Place the oil in a medium sauté pan and cook the onion and mushrooms for 1 minute, stirring as the onion becomes translucent. Add the chicken and cook until golden, about 2 minutes. Add salt, dashi or stock, sugar, mirin and San-J Tamari. Stir well to combine. Bring to a boil over medium-high heat. Pour the lightly beaten eggs into the hot mixture and add the green peas and mitsuba. Stir, cover and simmer until the eggs are cooked, about 1 to 2 minutes.
To serve, scoop the warm Japanese rice into 4 individual bowls and ladle the chicken and egg sauce over top of the rice. Serve immediately and pass additional San-J Tamari at the table.
Makes 4 Servings
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