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Oyako Donburi (Chicken and Egg over Rice)

Featured in the Honolulu Star-Advertiser on May 22, 2013.

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Ingredients:

Oyako Donburi (Chicken and Egg over Rice)

  • 2/3 cup water
  • 1 tablespoon sugar
  • 2 tablespoons mirin
  • 2 teaspoons dashi base (Japanese soup base; available in the Asian section)
  • 3 tablespoons shoyu
  • 1/2 onion, sliced
  • 2 large fresh shiitake mushrooms, thinly sliced
  • 8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 tablespoons green onions, cut into 1-inch pieces
  • 3 large eggs, beaten
  • 2 cups white rice, cooked

Directions:

  1. In a medium pot, add water, sugar, mirin, and dashi; bring to a boil.
  2. Add shoyu, onion, and shiitake mushrooms; bring to a boil.
  3. Add chicken and green onion to sauce.
  4. Add egg and cook until egg is just cooked.
  5. Serve immediately over hot rice in individual bowls.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
300 calories, 6 g fat, 2 g saturated fat, 0 mg cholesterol, greater than 1100 mg sodium, 39 g carbohydrate, 1 g fiber, 7 g sugar, 20 g protein

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