Thursday, June 4, 2009

Homemade Oyako Donburi

Not the greatest picture...but here's my mom's oyako donburi. YUM! The recipe (see below) came from one of our Japanese cookbooks from the United Japanese Christian Church.

ORIGINAL OYAKO DONBURI RECIPE (she didn't include kamaboko, and she added peas & carrots), submitted by Laurie Wong

3 chicken thighs, skinless, boneless, sliced
4 shiitake mushrooms, sliced
1 med. onion, sliced
green peas
green onions, chopped
4 eggs, beaten
Red kamaboko (fish cake), cut into matchsticks

--> SAUCE:
1/4 cup water (use liquid from soaking mushrooms)
1/4 cup shoyu (soy sauce)
3 tablespoons mirin (sweet rice wine)
1.5 tablespoons sugar

+ 5 cups cooked rice

1. Cut chicken into slices
2. Soak shiitake in warm water until soft
3. Cut off hard stems and slice thinly. Save liquid.
4. Cut onion into thin slices
5. Mix sauce ingredients together in 10" skillet & bring to boil
6. Add chicken, shiitake & onions
7. Cook over medium heat until chicken is done & onions are tender
8. Add peas and green onions
9. Beat eggs in small bowl & pour over chicken *cover with lid*
10. Cook over low heat for a few minutes until egg is set
11. Portion steamed rice into bowls & gently lay 1/4 portion of mixture on top of rice
12. Sprinkle kamaboko on top & serve immediately.

* Serves 4 *

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