Evening Edge
What’s For Dinner?
DEL.ICIO.USOyako Donburi - from John Kessler
Rate this recipe: (average rating = 4.00 with 1 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Japanese
I was driving home one evening after working too late and trying to picture what I had in the kitchen that could be slammed into dinner. ... Then I remembered one of the great comfort foods of all time. This chicken, egg and veggie Japanese dish is called Oyako Donburi, and the name literally means “parent and child in a lidded bowl.” -- John Kessler
You can make this dish with raw or cooked chicken. If you use cooked, you need only heat it through.
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
Ingredients:
1 1/2 cups chicken broth
2 tablespoons plus 1 teaspoon soy sauce, divided
2 tablespoons plus 1 teaspoon mirin or packed brown sugar, divided
3 green onions, trimmed and cut into 1-inch lengths
2 small (or 1 jumbo) onion, peeled, halved and cut into thin half moons
1 carrot, peeled and slivered (optional)
1 pound boneless, skinless chicken breast, cut into thin slices
Salt to taste
4 eggs, beaten
Hot cooked Japanese rice, for serving
Instructions:
Combine chicken broth with 2 tablespoons soy sauce and 2 tablespoons mirin or brown sugar in a large skillet. Add green onions, onions and carrot and bring to a simmer. Cook, covered, until onions are quite limp, about 5 minutes. Add chicken and simmer until cooked -- about 5 minutes. Taste and add more soy sauce, mirin or salt, as needed.
Beat eggs with remaining 1 teaspoon soy sauce and mirin. Pour over simmering chicken mixture and cover until set -- 2 to 3 minutes. (You may like to leave the eggs a little runny, as many Japanese people do.)
Divide mixture over 4 bowls of mounded, steamed white rice. If desired, pass shichimi togarashi, Tabasco or chili powder to season at the table.
Beat eggs with remaining 1 teaspoon soy sauce and mirin. Pour over simmering chicken mixture and cover until set -- 2 to 3 minutes. (You may like to leave the eggs a little runny, as many Japanese people do.)
Divide mixture over 4 bowls of mounded, steamed white rice. If desired, pass shichimi togarashi, Tabasco or chili powder to season at the table.
Nutrition:
Per serving: 272 calories (percent of calories from fat, 22), 38 grams protein, 14 grams carbohydrates, 2 grams fiber, 7 grams fat (2 grams saturated), 278 milligrams cholesterol, 948 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Japanese
Recipes in the same category:Atlanta recipes