Simple Oyako Donburi (Oyakodon)

This is a very simple way to make Japanese oyako donburi. The name literally means "parent and child", referring to the main ingredients, chicken and egg. This version of the recipe came from a magazine put out by CLAIR, a Japanese governmental agency, and although contains a couple of specialty Japanese ingredients, these may be substituted.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 lb chicken breasts or 3⁄4 lb chicken thigh
• 6  large eggs
• 1  green onion
• 2  tablespoons light soy sauce
• 2  tablespoons mirin
• 1  cup  dashi
•  shredded nori (optional)

Directions

1. Finely chop the green onion.
2. Cut chicken into bite-sized pieces.
3. Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.
4. In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.
5. In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.
6. When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.
7. In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.
8. Serve on steamed rice and garnish with nori to taste.