Oyako Donburi

I grew up eating this dish and I love it!  Thankfully my kids and husband love it too.  I found this recipe on allrecipes.com.  The only thing that I change with this recipe when I make it is adding more sugar to make it a little sweeter.  I would do a taste test of the broth once you've added all the ingredients...if the soy sauce flavor tastes too strong to you, I would add a little bit more sugar.  


This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants  in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 4 servings

INGREDIENTS:
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

DIRECTIONS:
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.