Chicken And Egg On Rice Oyako Donburi Recipe

How to Make Chicken And Egg On Rice Oyako Donburi

1. Slice 1 boneless, skinless chicken breast into thin strips.
2. Soak 2 dried shiitake mushrooms in 1/2 cup lukewarm water until softened (about 20 minutes). Remove mushrooms; thinly slice, reserving soaking liquid.
3. Thinly slice 1/2 medium yellow onion.
4. Finely chop 2 tablespoons of fresh cilantro.
5. In a medium saucepan, whisk together: 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon sugar, and 1 tablespoon of the reserved mushroom soaking liquid.
6. Bring the simmering sauce to a boil over medium heat.
7. Add the chicken, mushrooms, and onion to the saucepan. Reduce heat to medium-low and simmer for 3-4 minutes, or until chicken is cooked through and onion is tender.
8. In a small bowl, lightly beat 2 large eggs.
9. Gently pour the beaten eggs over the chicken mixture. Cover the pan and cook for 1-2 minutes, or until the eggs are set but still slightly moist.
10. Remove from heat and stir in the chopped cilantro.
11. Serve immediately over 1 1/4 cups cooked Japanese short-grain rice per bowl. Spoon 1/4 of the chicken and egg mixture over each serving of rice.
12. Drizzle remaining sauce over the rice and enjoy!