Oyako Donburi

Name: Oyako Donburi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb chicken, deboned and sliced thin; 6 stalks green onions, sliced 1/2 inch long; 1/2 cup tiny peas, fresh or 1/2 cup frozen tiny peas; 4 cups dashi (Japanese Soup Stock); 6 large eggs, beaten; 3 tablespoons soy sauce; 1 tablespoon granulated sugar; 1/2 teaspoon ajinomoto (MSG); 3 tablespoons mirin (Sweet Rice Wine); 3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)

Submitted by William Uncle Bill

"This is an authentic Japanese Chicken recipe that is served with your choice of rice. This recipe came from a cookbook presented to me - "CANADIAN JAPANESE COOKERY, 1983."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

1 lb chicken, deboned and sliced thin
6 stalks green onions, sliced 1/2 inch long
¹⁄₂ cup tiny peas, fresh or 1/2 cup frozen tiny peas
4 cups dashi (Japanese Soup Stock)
6 large eggs, beaten
3 tablespoons soy sauce
1 tablespoon granulated sugar
¹⁄₂ teaspoon ajinomoto (MSG)
3 tablespoons mirin (Sweet Rice Wine)
3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)

directions

In a large saucepan, add chicken, peas, green onions and dashi.
Cook for 5 minutes or until chicken is cooked.
Add shoyu, sugar, ajinomoto and mirin; mix to blend.
Add the eggs, mix to combine and bring to boil.
Turn off heat and place cover on saucepan.
Eggs should not be overcooked.
Toast nori lightly either over a flame or on stove element.
Crumble nori into pieces with your fingers and place in a bowl.
Fill rice bowls with rice and pour chicken and egg mixture over top generously.
Sprinkle with crumbled nori.
Serve immediately.

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Reviews

I made this but I think 4 cups is too much liquid. I used 2 cups of dashi and did not stir the egges and it was just right.

Chef Oz

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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