Wednesday, October 23, 2013

Recipe #250: Oyako Donburi

I've been fretting for awhile about recipe 250.  I wanted something unique, but nothing was catching my attention.  I also couldn't decide what to make for dinner today, so I sat in the parking lot at my little grocery store and used my Allrecipes Dinner Spinner app to help me decide.  I picked "main dish" "chicken" "ready in 45 minutes or less"..... and scrolled through the results.

This one caught my eye immediately for the unrecognizable name, and then I knew when I saw the ingredients that this would be the meal.  According to the poster of this recipe, it is a Japanese dish very popular in Hawaii.  It's simple to make and very hearty.  I used a full pound of chicken and skipped the salt.  I also used fresh shiitake mushrooms instead of dried.

1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken
breast halves - cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until
soft, then sliced into strips

1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup chopped green onions
5 eggs, beaten
1.Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
2.Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

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