Name: Oyako Donburi
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Skinless, boneless chicken breast halves - cut into strips - ¾ pound; Onion, thinly sliced - ½; Chicken broth - 1 cup; Dried shiitake mushrooms, soaked until soft, then sliced into strips - 6; Carrot, julienned - 1; White sugar - 2 tablespoons; Soy sauce - 4 tablespoons; Salt - ½ teaspoon; Chopped green onions - ½ cup; Eggs, beaten - 5

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Oyako Donburi

1. Vegetable oil - 1 tablespoon

2. Skinless, boneless chicken breast halves - cut into strips - ¾ pound

3. Onion, thinly sliced - ½

4. Chicken broth - 1 cup

5. Dried shiitake mushrooms, soaked until soft, then sliced into strips - 6

6. Carrot, julienned - 1

7. White sugar - 2 tablespoons

8. Soy sauce - 4 tablespoons

9. Salt - ½ teaspoon

10. Chopped green onions - ½ cup

11. Eggs, beaten - 5

How to cook deliciously - Oyako Donburi

1. Stage

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. Stage

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.