By Fireflylover on January 25, 2007
"My daughter, who is taking Japanese classes, wanted to make this recipe from her textbook. I can't tell you how proud of her I was watching her put this together and also how perfectly fantastic this hearty dish was on the cold, rainy evening that it was served. A little info from the textbook....Oyako means "parent and child" (look at the ingredients....chicken and eggs!!) Donburi is for the bowl in which it is served. One variation is tanin ("unrelated" or "outsider") donburi made with beef and egg. Another is Katsudon with the meat being a sliced, breaded pork cutlet. *Nori is thin, paper-like seaweed. ** Mirin is a sweet cooking seasoning containing corn syrup, water, rice wine and vinegar. You may substitute 3 tablespoons of rice wine with 1 tablespoon of sugar. It looks labor intensive but I assure you it is not! Enjoy!!"
Serving Size: 1 (271 g)
Servings Per Recipe: 4
"this was so good and so easy to make. i added a little bit of sakeit and it taste wonderfully. Thanks for sharing this recipe."