1 tablespoon vegetable oil
¾ pound skinless, boneless chicken thighs – cut into strips and then one inch pieces
½ large onion, thinly sliced
1 cup chicken broth or dashi (fish broth)
6 shiitake mushrooms, fresh or dried (soaked in warm water until soft), sliced into strips
1 carrot, julienned
2 ½ tablespoons soy sauce
1 ½ tablespoons Mirin (sweet rice wine)
½ cup chopped green onion tops
5 medium eggs, slightly beaten
Pinch of Furikaka (dry seasoning sprinkled on top of dish)
Pinch of Togarashi (chili pepper)
Side dish of 6-8 cups of cooked hot sticky rice
Heat oil in a large skillet over medium-high heat.
Saute onion until just translucent.
Add chicken strips and cook, stirring frequently until the chicken is cooked through, about 5 to 7 minutes.
Add mushrooms and fry until soft.
Stir in the broth, and simmer for 2 minutes.
Add carrot, and let simmer until just fork tender.
Stir in the soy sauce.
Bring to a simmer.
Sprinkle in half of the green onions, stirring gently. Bring back to a simmer.
Pour beaten eggs over the chicken mixture, and simmer until the eggs are just cooked through.
Cook’s Note: Do not overcook or eggs will be rubbery.
Immediately place in serving bowl and sprinkle with the rest of the green onions, Furikaka and Togarashi.
Place rice in the bottom of an individual’s bowl.
Spoon Oyako over top. Add enough sauce to saturate rice but not so much that it appears as a separate ingredient in the bowl. It should not look soupy.
Cook’ Note: “Donburi” means rice bowl; “Oyako” means mother and child / chicken and egg.