Post by tamayori on Nov 21, 2005 20:46:18 GMT -5
This is a good dish to make for 2-3 people. Fairly easy to make. Donburi is meals served in a bowl. There are many variations.
Oyako Donburi
1/2 cup chicken, thinly sliced
1/2 cup chkn stock or broth
1/3 cup shoyu
3 Tablespoons sugar
2 Tablespoons sake or Mirin
Dashi-no-moto (shrimp dashi) to taste
2 pieces dried Shiitake mushrooms(soaked in hot water to reconstitute and sliced into strips)
1/2 block of Kamaboko (fish cake-yea, the pink and white one), cut into strips
1 piece takenoko (bamboo shoot)thinly sliced
6 eggs, well beaten
3 Tablespoons green onions, finley chopped
1/4 lb chinese snap peas or watercress, parboiled and chopped.
Cook Chicken in the broth til no longer pink in a medium-sized pot with lid, Add shoyu, sugar, sake/mirin, and dashi-cook 5 mins. Add shiitake,kamaboko,and takenoko and bring to a boil.
Add eggs and turn off stove. Put lid on pot. When eggs are coddled (do not over cook) Spoon mixture over hot rice in individual bowls. Garnish with Green onions, peas, or watercress.
This is akin in cooking style to a dish called "tama-mushi" which is a kind of egg custard steamed in individual bowls or cups in the oven-with shiitake, and takenoko-my grandmother used to make it in cups with a layer of sake floated over the top before baking.
If you have them-you can also use individual "Donburi-nabe" or bowls specifically made to make donburi in 'em.
Enjoy!
Oyako Donburi
1/2 cup chicken, thinly sliced
1/2 cup chkn stock or broth
1/3 cup shoyu
3 Tablespoons sugar
2 Tablespoons sake or Mirin
Dashi-no-moto (shrimp dashi) to taste
2 pieces dried Shiitake mushrooms(soaked in hot water to reconstitute and sliced into strips)
1/2 block of Kamaboko (fish cake-yea, the pink and white one), cut into strips
1 piece takenoko (bamboo shoot)thinly sliced
6 eggs, well beaten
3 Tablespoons green onions, finley chopped
1/4 lb chinese snap peas or watercress, parboiled and chopped.
Cook Chicken in the broth til no longer pink in a medium-sized pot with lid, Add shoyu, sugar, sake/mirin, and dashi-cook 5 mins. Add shiitake,kamaboko,and takenoko and bring to a boil.
Add eggs and turn off stove. Put lid on pot. When eggs are coddled (do not over cook) Spoon mixture over hot rice in individual bowls. Garnish with Green onions, peas, or watercress.
This is akin in cooking style to a dish called "tama-mushi" which is a kind of egg custard steamed in individual bowls or cups in the oven-with shiitake, and takenoko-my grandmother used to make it in cups with a layer of sake floated over the top before baking.
If you have them-you can also use individual "Donburi-nabe" or bowls specifically made to make donburi in 'em.
Enjoy!