Your Life A to Z Recipe: Thursday, August 22, 2013
By: Chef Lori Hashimoto, Chef/Owner of Hana Japanese Eatery
This dish has steadily grown in popularity over a period of about 250 years, due largely to its ease
of preparation. Nowadays, there are over 40 or 50 variations of this dish. Oyakodonburi, tamagodonburi
being the most popular. I would like to prepare and cook Oyakodonburi.
Oyakodonburi (chicken, rice & egg)
Ingredients (serves 4)
1/2 lb. chicken
4 fresh shitake mushrooms
3 thin green onions
1 sheet or nori
4 cups cooked short grain rice (white or brown)
4 tbsp. sake
1/3 cup plus 1 tbsp. soy sauce
1/3 cup plus 1 tbsp. sugar
3 tbsp. mirin
1 cup water
1. Cut chicken in 1/2 inch cubes. Take mushrooms clean and cut into strips. Cut green onions on the bias.
Divide all these into four.
2. Put sauce A in a pan and heat until almost boiling. Remove from heat.
3. Put chicken pieces, mushrooms and green onion for 1 serving in a small pan. Add one-fourth of sauce A and cook
at a moderate heat. When it begins to bubble add one beaten egg. Cover and simmer a few minutes.
4. Put cooked rice in a bowl and place ingredients on rice. Serve with shredded nori. (seaweed)