oyako donburi
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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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 3/4 pound skinless, boneless chicken breasts, cut into strips
- 1/2 - onion, thinly sliced
- 1 cup chicken broth
- 6 - dried shiitake mushrooms, soaked until soft, then sliced into strips
- 1 - carrot, julienned
- 2 tablespoons white sugar
- 4 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 cup green onions, chopped
- 5 - eggs, beaten
How To Make oyako donburi
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Step 1Heat oil in a large skillet over medium-high heat.
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Step 2Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes.
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Step 3Drain off as much liquid as possible.
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Step 4Stir in the chicken broth, and simmer for 2 minutes.
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Step 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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Step 6Simmer for 3 more minutes.
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Step 7Sprinkle in half of the green onions, stirring gently.
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Step 8Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
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Step 9Serve over Japanese sticky rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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