Kikochan's Oyako Donburi

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• cooked rice (to fill bowls)
• 3/4 lb chicken breasts or 3/4 lb chicken thigh
• 4 eggs
• 4 pieces dried mushrooms
• 3 stalks watercress (i used green onions instead) (optional)
• 1 nori sushi sheet (to garnish)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 3/4 cups water

Recipe

• 1 preparation:.
• 2 soak mushrooms in water ahead of time.
• 3 slice chicken into thin pieces.
• 4 wash watercress throughly, cut to 1 1/2 inches pieces.
• 5 beat eggs well in a container. when serving in individual bowls, separate eggs into four portions.
• 6 after mushrooms have softened, remove stems and cut into small pieces. (i used a packaged of dried shiataki mushrooms found in the oriental section of my grocery store).
• 7 preparing the broth and cooking:.
• 8 quickly boil all broth ingredients together.
• 9 remove from heat.
• 10 add chicken, mushrooms, green onions/watercress and let boil.
• 11 immediately lower heat and remove scum that may have surfaced to the top of the broth.
• 12 cook for 2 - 3 minutes.
• 13 slowly and gently pour the beaten egg mixture.
• 14 from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
• 15 fill the donburi bowls with 2/3 full with hot rice.
• 16 gently ladle broth mixture over rice.
• 17 garnish with slivers of nori. (i used my kitchen shears to strip it up).
• 18 serve hot.