Kikochan's Oyako Donburi
- Ready In:
- 23mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
INGREDIENTS
- cooked rice (to fill bowls)
- 340.19 g chicken breasts or 340.19 g chicken thigh
- 4 eggs
- 4 piece dried mushrooms
- 3 stalk watercress (I used green onions instead) (optional)
- 1 nori sushi sheet (to garnish)
-
BROTH
- 59.14 ml soy sauce
- 59.14 ml mirin
- 414.03 ml water
directions
-
PREPARATION:
- Soak mushrooms in water ahead of time.
- Slice chicken into thin pieces.
- Wash watercress throughly, cut to 1 1/2 inches pieces.
- Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions.
- After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
-
PREPARING THE BROTH AND COOKING:
- Quickly boil all broth ingredients together.
- Remove from heat.
- Add chicken, mushrooms, green onions/watercress and let boil.
- Immediately lower heat and remove scum that may have surfaced to the top of the broth.
- Cook for 2 - 3 minutes.
- Slowly and gently pour the beaten egg mixture.
- from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
- Fill the donburi bowls with 2/3 full with hot rice.
- Gently ladle broth mixture over rice.
- Garnish with slivers of nori. (I used my kitchen shears to strip it up).
- Serve hot.
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RECIPE SUBMITTED BY
I live and work in So. Cal. I'm so happy that I found The 'Zaar community because it has done nothing but improve the way I cook and entertain. Thank you everyone!!!!
Passions: cooking and trying new recipes, planning vacations....if I ever take one, Karaoke, teaching, reading, collecting recipes on the 'Zaar.
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