Oyako Donburi

• hidangan: 4

Bahan-bahan

1 tablespoon vegetable oil

1 white onion, thinly sliced

5 fresh shiitake mushrooms, thinly sliced

1/2 pound boneless skinless chicken breast, thinly sliced

1/8 teaspoon salt

1 1/2 cups second dashi (sub. chicken stock)

1 teaspoon sugar

4 tablespoons mirin (sub. sake, sherry, rice vinegar, white wine, vermouth)

4 tablespoons tamari (sub. soy sauce)

4 eggs, beaten

4 mitsuba sprigs, root removed, leaves roughly chopped, optional (sub. parsley)

4 cups steamed rice

Arahan

1. Place the oil in medium sauté pan and cook the onion and mushrooms for 1 minutes, stirring as the onion becomes translucent.

2. Add the chicken and cook until golden, about 2 minutes.

3. Add salt, dashi, sugar, mirin, and tamari. Stir well to combine.

4. Bring to a boil over medium-high heat. Pour the lightly beaten eggs into the hot mixture and add the mitsuba. Stir, cover and simmer until the eggs are cooked, about 1 to 2 minutes.

5. To serve, scoop the warm Japanese rice into 4 individual bowls and ladle the chicken and egg sauce over top of the rice.