chicken and egg on rice (oyako donburi)
categories:  Chicken | International |    

Prepared: 2004-04-10

donburi refers to a bowl and also the rice combination which is served in it. chicken and egg donburi is called oyako donburi in japanese, meaning parent and child. koshihikari rice is grown locally from japanese seed. you can substitute a white medium-grain rice if unavailable. you will need 1 1/2 cups (300g) uncooked rice to make 4 cups (600g) hot cooked rice.

Ingredients:

• 4 dried shiirtake mushrooms
• 1/2 cup dashi
• 1/4 cup japanese soy sauce
• 2 tbsp. mirin
• 1 tsp. sugar
• 100g chicken breast fillet, sliced thinly
• 1 small leek, sliced thinly
• 6 eggs, beaten lightly
• 4 cups (600g) hot cooked koshihikari rice
• 2 tbsp. finely chopped fresh chives

Preparation:

• place mushrooms in small heatproof bowl, cover with boiling water, stand about 20 minutes or until just tender; drain
• discard stems and halve caps
• meanwhile, bring the dashi, soy sauce, mirin and sugar to a boil in large frying pan
• add chicken, leek and mushrooms; cook, covered, about 3 minutes or until chicken is tender
• pour egg over chicken mixture; cook, covered, over low heat about 2 minutes or until egg just sets
• divide rice among serving bowls; top with chicken mixture; sprinkle with chives

tip: egg mixture should be just set, still a little runny in areas. remove from heat and keep covered to cook egg a little longer, if desired.

makes 4 servings