Martin Yan - Oyako Donburi (Chicken and Egg Rice)

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Oyako Donburi (Chicken and Egg Rice)

Makes: 2 servings

Ingredients:

For the Donburi sauce:
1 cup dashi(Japanese soup stock)
1/4 cup mirin(sweet cooking rice wine)
1/4 cup soy sauce
2 Tbsps. sugar
2 dried Shiitake mushrooms
1-1/2 cups donburi sauce(see above)
2 green onions, cut diagonally into 1/2-inch lengths
4 oz. boneless, skinless chicken breasts, thinly sliced
2 eggs, lightly beaten
3/4 cup coarsely chopped spinach or thinly sliced napa cabbage
3 cups cooked medium grain rice
japanese sheets nori (seaweed), cut into thin strips

Cooking:

Cooking Donburi sauce:
1. Combine dashi, mirin, soy sauce. and sugar in a saucepan. Cook. Stir over medium heat until sugar dissolves. Use, or refrigerate up to 1 week.

Getting Ready:
1. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stem and thinly slice caps.

Preparation:
1. Heat donburi sauce in a small frying pan or 1-quart pan over medium heat. Add mushrooms, green onions, and chicken. Simmer until chicken is no longer pink, about 5 minutes.
2. Pour egg over chicken; sprinkle spinach over egg. Reduce heat to low, cover, and gently cook until egg is softly set, 2 to 3 minutes.
3. Place rice in a donburi bowl or deep soup bowl. Spoon topping and broth over rice. Garnish with nori.