Chicken and Eggs over Rice (Oyakodonburi)

By mona

Naomi Moriyama. Japanese Women Don't Get Old or Fat

Ingredients

• 4 large eggs
• 1 cup dashi
• 1/4 cup sake
• 1 medium yellow onion, peeled, halved, and cut into thin crescents
• 1 Tokyo negi (or small leek) in thin diagonal slices
• 1/2 tsp soy
• 1 tsp sugar
• 1 tsp salt
• 1 tsp mirin
• 1/5 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups hot rice

Details

Servings 4

Preparation

Step 1

1. Whisk egges in small bowl.
2. Place dashi and sake in medium saucepan, add onion and negi, and bring to a boil. Reduce to medium and simmer until vegetables are tender, about 5 minutes.
3. Stir in soy, sugar, salt, and mirin.
4. Stir in chicken pieces and cook for 3 minutes.
5. Pour beaten eggs over the surface of the chicken. Reduce heat to low and cook for about 2 minutes or until egg and chicken are cooked through. Stir and turn off heat.
6. Lay out 4 donburi. Fill each with 1 1/2 cups of rice and ladle 1/4 of the chicken-egg mixture over the top of each.