Featured in the Honolulu Star-Advertiser on May 22, 2013.
Ingredients:
Oyako Donburi (Chicken and Egg over Rice)
Try this delicious recipe from the Electric Kitchen!
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:
In a medium pot, add water, sugar, mirin, and dashi; bring to a boil.
Add shoyu, onion, and shiitake mushrooms; bring to a boil.
Add chicken and green onion to sauce.
Add egg and cook until egg is just cooked.
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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