Oyako Donburi Soboro Donburi Chicken And Egg Donburi Oyako Donburi 1/2 lb. breast chicken 1 onion, chopped 3 green onions, chopped 3 eggs, beaten 2 dried shiitake mushrooms 2/4 cup dashi stock 3 1/2 Tbsp. soy sauce 3 1/2 Tbsp. mirin 2 cup rice 2 cup water Slice chicken into small pieces. Soak shiitake mushrooms in warm water for 30 minutes. Drain and cut into thin strips, saving water for stock. Wash and cook rice with 2 cups water. Before rice is ready, combine dashi stock, soy sauce, mirin and bring to boil. Add chicken, onion, shiitake and cook for 3 minutes. Pour green onion, beaten eggs over the chicken mixture and cook another 1 minute. Pour over the bowl of rice and serve. Makes 4 servings. Soboro Donburi 3 sq. soy bean curd (optional) 2 green onions, finely chopped 10 stalks parsley, minced or 2 Tbsp. dried flakes 2 carrots, finely chopped 3/4 cup salad oil 1 lb. ground beef 6 Tbsp. soy sauce 2 Tbsp. sugar 4 eggs 2 cup cooked rice, unsalted Drain liquid off soy bean curd by wrapping in paper towels and squeezing. Brown vegetables in heated oil in skillet. Add beef and brown. Add soy bean curd and stir while cooking. Add soy sauce and sugar and mix well. Remove from heat and continue mixing for 20-30 seconds. Beat eggs and add to mixture. Place on heat again and stir until eggs are cooked. Serve on rice. Serves 4. Chicken And Egg Donburi 1 Tbsp. salad oil 2 or 3 med. mushrooms, thinly sliced 2 Tbsp. sliced green onions 3 oz. boneless chicken, cut in bite-size pieces 3 Tbsp. regular strength chicken broth 1 Tbsp. Marin (or 1 Tbsp. dry sherry with 1 tsp. sugar) 1 Tbsp. soy sauce 4/2 tsp. ground ginger 1 egg, beaten 5/4 to 1 cup hot cooked rice In a small (5 inch) fry pan over medium-high heat, combine oil, mushrooms, and 2 tablespoons of onions. Cook, stirring, for 1 minute or until vegetables are slightly limp. Add chicken and cook, stirring, for 1 or 2 minutes or until meat is lightly browned. Add broth, Marin, soy and ginger; cook, stirring, until only about 1/8 inch of sauce remains in pan. Reduce heat to low and gradually pour egg over contents of pan. Cover and cook about 1 minute or until egg is just firmed. Spoon rice into a serving bowl. Run a spatula around edge of egg mixture to loosen and slide it from the pan onto rice. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
