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Oyakodon (Japanese - Chicken and Egg on Rice) Recipe

   
 

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     Oyakodon (Japanese - Chicken and Egg on Rice)

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3/4 lb chicken breast (skinned and boneless)
4 eggs
4 dried shiitake mushrooms
1 onion
5 c cooked rice
Simmering Sauce-
1/2 c water
8 Tbl soy sauce
6 Tbl mirin (Japanese sweet rice cooking wine)
 
2 Tbl sugar

Instructions
Cut chicken into thin slices. Soak dried shiitake mushrooms in lukewarm water until soft. Cut off hard stems and cut into halves. Cut onion into think slices.
In a 10 inch skillet, mix all simmering sauce ingredients and bring to a boil. Add chicken, mushrooms, and onion.
Cook over moderate heat 2-3 mins or until chicken is done and the onion is tender. Beat eggs in a small bowl, pour over the chicken mixture, and cover with a lid. Cook until the egg is set (on low heat), about 1 minute.
Put about 1 1/4 cups cooked rice in a large deep bowl and gently lay 1/4 portion of chicken and egg on top of rice. Pour simmering sauce over top. Serve immediately while hot.


Originally Submitted
6/27/2010





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