Thursday, April 26, 2012

Corinne's Oyako Donburi

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My good buddy, Corinne, gave me this recipe years ago, and it is still a family favorite. The chicken, shiitake mushrooms and eggs are simmered in a savory sauce, then served over hot Japanese rice. It is perfect on cold winter days. The name "oyakodon" literally means "mother and egg" because the recipe incorporates both the chicken and the egg.  If you the add the extra toppings, it is so colorful as well as delicious.

1-1/2 cup chicken breasts, cut in bite-size pieces
2 T soy sauce
1 T sugar
1/4 tsp salt
1-1/2 cups chicken broth
4-5 eggs
1-2 shiitake mushrooms, sliced
1 can bamboo shoots, drained, cut in thin strips
1/2 kamaboko (fish cake), cut in strips (optional)
2-3 T green onions chopped fine
Seasoned nori, finely cut
Pickled ginger (shoga)

Saute the chicken in a little oil, then add the broth and seasonings.  Add the mushrooms, bamboo shoots and kamaboko (optional) and simmer until the chicken is cooked.  Slightly beat the eggs to break the yolks, then drizzle the eggs over the sauce, and do not stir it.  The egg will trap the chicken, mushrooms and onions and will harden as it cooks. Cover pan and remove from heat.  Let sit for 5-10 minutes until the egg sets.   Top with green onions, thinly slices seawood (nori) and pickled ginger (shoga).

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