Kikochans Oyako Donburi Food

OYAKO DONBURI

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.

SIMPLE OYAKO DONBURI (OYAKODON)

Steps:

• Finely chop the green onion.
• Cut chicken into bite-sized pieces.
• Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.
• In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.
• In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.
• When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.
• In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.
• Serve on steamed rice and garnish with nori to taste.

OYAKO DONBURI - A TRADITIONAL JAPANESE DISH

Steps:

• 1. IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
• 2. Prepare your shiitake mushrooms by soaking it in water, it must be reconstituted. The amount of time differs, but when it becomes pliable then squeeze the excess water out and slice it thinly.
• 3. Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
• 4. In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
• 5. Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
• 6. Add slightly beaten eggs in the center of the pan and let simmer for another 5 to 10 minutes, it really depends how cooked you want the eggs to be.
• 7. Turn off the heat and sprinkle some green onions over the egg and slightly mix everything together. Put your hot rice in a bowl and spoon your Oyako Donburi over the rice. Yummmmm . . . enjoy!

KIKOCHAN'S OYAKO DONBURI

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.