Oyakodonburi (chicken, rice & egg)

Ingredients (serves 4):

1 lb. chicken

4 fresh shitake mushrooms

2 green onion bunches (thin sliced 2 ways)

4 eggs

1 sheet or nori

1 tbsp Beni shoga

4 cups cooked short grain rice (white or brown)

Sauce:

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 into bite size pieces.  Take mushrooms clean and cut into strips.  Cut green onions on the bias for long slices and thin circular slices for garnish. 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), Beni shoga and green onions.

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