Kikochans Oyako Donburi Recipes

Steps:

• In a large saucepan, add chicken, peas, green onions and dashi.
• Cook for 5 minutes or until chicken is cooked.
• Add shoyu, sugar, ajinomoto and mirin; mix to blend.
• Add the eggs, mix to combine and bring to boil.
• Turn off heat and place cover on saucepan.
• Eggs should not be overcooked.
• Toast nori lightly either over a flame or on stove element.
• Crumble nori into pieces with your fingers and place in a bowl.
• Fill rice bowls with rice and pour chicken and egg mixture over top generously.
• Sprinkle with crumbled nori.
• Serve immediately.

Steps:

• Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
• Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Steps:

• Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Steps:

• 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.