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Oyako Donburi (Chicken & Egg with Rice)

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Rated:

43211
oyako-donburi-chicken-egg-with-rice

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 large white onion, thinly sliced
  • 5 fresh or reconstituted shiitake mushrooms, thinly sliced
  • ½ pound boneless, skinless chicken breasts, thinly sliced
  • 1/8 teaspoon salt
  • 1 ½ cups second dashi or chicken stock
  • 1 teaspoon sugar
  • 4 Tablespoons mirin
  • 4 Tablespoons San-J Gluten Free Tamari
  • 4 large eggs, lightly beaten
  • 4 mitsuba sprigs, root removed, leaves roughly chopped (optional)
  • 4 cups steamed Japanese rice

Cooking Instructions

Servings: 4

Place the oil in a medium sauté pan and cook the onion and mushrooms for 1 minute, stirring as the onion becomes translucent. Add the chicken and cook until golden, about 2 minutes. Add salt, dashi or stock, sugar, mirin and San-J Gluten Free Tamari. Stir well to combine. 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. 

To serve, scoop the warm Japanese rice into 4 individual bowls and ladle the chicken and egg sauce over top of the rice. Serve immediately and pass additional San-J Gluten Free Tamari at the table.

Product Used

Tamari Gluten Free Soy Sauce

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Product Used

Tamari Gluten Free Reduced Sodium Soy Sauce

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Product Used

Organic Tamari Gluten Free Soy Sauce

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Product Used

Organic Tamari Gluten Free Reduced Sodium Soy Sauce

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