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.
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