Thursday, February 17, 2011

Oyako Donburi

 Japanese Oyako Donburi*

1 c chopped onion                         
1 c mushrooms, sliced                                                 
1 c water                                                                          
1/4  c sugar                                                                    
1/3 c Japanese style soy sauce
1 c cooked chicken or turkey
2 c chopped fresh spinach
5 eggs, beaten

Fry the onion until it is transparent.  Add to the skillet the mushrooms, water, sugar, soy sauce, and meat.  Simmer for 15 minutes.  Add spinach.  While spinach is still bright green, add beaten eggs to skillet and cover.  Cook briefly, just until set.  Serve over individual servings of rice.  Serves 4.

NOTE:  If you use dried mushrooms (ex: shitake), simmer 3 dried mushrooms in 1 cup water for 10 minutes then remove mushrooms and cut fine.  Use the water from the mushrooms in place of 1 cup fresh water in the recipe.

* In Japanese cooking, donburi is a “rice bowl dish” consisting of fish, meat, vegetables, or other ingredients simmered together and served over rice.  Because this recipe is made with chicken and eggs, it is called “oyako” with “oya” meaning “parent” and “ko” meaning “child”  (chicken/parent, and egg/child served over rice)!  It's a wonderful change of pace, and one of our favorite dishes. 

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1 comment:

Karen S. said...

Thanks for sharing your recipe. I ordered oyako donburi at a food stall in Uwajumaya in Seattle, but it was not at all as tasty as yours. I'm going to try your version soon!