oyako donburi

my favorite dish in the world is oyako donburi; it reminds me of my summers in japan growing up, and my dad and i cooking together on weekends as a kid.  i love the blend of simple, japanese tastes - soy sauce, mirin, dashi stock and green onion.  the best part about this dish is its name: oya = adult, ko = child...get it chicken (oya) + egg (ko)!

ingredients:

- 4 cup cooked japanese rice

- 3/4 - 1 pound chicken thigh, cut into pieces

- 1 medium onion, thinly sliced

- 1 2/3 cup chicken stock or dashi soup stock

- 8 tablespoons soy sauce

- 4 tablespoons mirin

- 3 tablespoons brown sugar

- 4 eggs, lightly beaten

- 1 green onion, thinly cut

directions:

- heat chicken stock/dashi soup stock over medium heat in a saucepan or skillet

- put cut chicken thigh in a bowl and cover with 2 tablespoons of mirin; let rest for 5 minutes

- add soy sauce, leftover mirin and brown sugar to broth

- add chicken to broth and simmer over low heat for 5 minutes

- add sliced onion to broth and simmer for an additional 3 minutes

- bring broth to a boil for 5 minutes, until onion are soft

- add lightly beaten eggs over chicken and onion in broth; turn down the heat to low and cover with a lid for 1 minute

- sprinkle in green onion slices; turn off the heat, cover with lid and let it rest for an additional minute

- to assemble, add hot rice to individual bowls.  with a large spoon, scoop individual portions of the chicken and egg topping and soupy stock into each bowl.  enjoy!

xoxo, 

kara