oyako donburi
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This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For oyako donburi
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1 Tbspvegetable oil
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3/4 lbskinless, boneless chicken breasts, cut into strips
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1/2onion, thinly sliced
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1 cchicken broth
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6dried shiitake mushrooms, soaked until soft, then sliced into strips
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1carrot, julienned
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2 Tbspwhite sugar
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4 Tbspsoy sauce
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1/2 tspsalt
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1/2 cgreen onions, chopped
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5eggs, beaten
How To Make oyako donburi
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1Heat oil in a large skillet over medium-high heat.
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2Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes.
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3Drain off as much liquid as possible.
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4Stir in the chicken broth, and simmer for 2 minutes.
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5Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt.
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6Simmer for 3 more minutes.
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7Sprinkle in half of the green onions, stirring gently.
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8Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
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9Serve over Japanese sticky rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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