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Cuisine

Oyako Donburi

Featured in the Honolulu Star-Advertiser on January 10, 2018.

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Ingredients:

Oyako Donburi

  • 2 cups dashi (Japanese soup base) (2 cups water plus 1 1/4 teaspoons dried dashi granules)
  • 1/2 cup mirin (sweet rice wine)
  • 1/2 cup shoyu
  • 1/2 pound chicken meat, thinly sliced
  • 5 shiitake (dried mushrooms), soak and cut into thin strips
  • 1 round onion, thinly sliced
  • 3 stalks green onion, minced
  • 5 eggs
  • 4 cups hot cooked rice
  • 2 sheets nori, toasted and crushed

Directions:

  1. Combine dashi, mirin and shoyu in a large skillet and bring to boil; add chicken, mushrooms and onion.
  2. When cooked, reduce heat and sprinkle green onions.
  3. In a small bowl, beat eggs slightly and pour over cooked ingredients evenly.
  4. Cook until egg is coddled.
  5. In the meantime, fill donburi bowl 2/3 full with hot rice.
  6. Place cooked ingredients on top of rice and garnish with crushed nori.
  7. Serve immediately.

Serves 6.

Note: Always use hot rice. Do not add too much sauce on the rice as it should not be soupy. Donburi can be prepared quickly so have all ingredients ready and cook just before serving.

Approximate Nutrient Analysis per serving:
370 calories, 6 g fat, 2 g saturated fat, 190 mg cholesterol, greater than 1500 mg sodium, 56 g carbohydrate, 2 g fiber, 10 g sugar, 20 g protein

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