Recipes

Oyako Donburi (Chicken & Egg with Rice)

Created by San-J Back to all recipes

Rated:

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

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.