Kikochan’s Oyako Donburi Japanese cooking recipe

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cooked rice (to fill bowls)
3/4 lb chicken breast or chicken thigh
4 eggs
4 pieces dried mushrooms
3 stalks watercress (I used green onions instead) (optional)
1 nori sushi sheet (to garnish)
1/4 cup soy sauce
1/4 cup mirin
1 3/4 cups water

2Soak mushrooms in water ahead of time.
3Slice chicken into thin pieces.
4Wash watercress throughly, cut to 1 1/2 inches pieces.
5Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions.
6After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
8Quickly boil all broth ingredients together.
9Remove from heat.
10Add chicken, mushrooms, green onions/watercress and let boil.
11Immediately lower heat and remove scum that may have surfaced to the top of the broth.
12Cook for 2 – 3 minutes.
13Slowly and gently pour the beaten egg mixture.
14from about 8 – 10 inches above the broth so that the egg cooks into a stringy consistency.
15Fill the donburi bowls with 2/3 full with hot rice.
16Gently ladle broth mixture over rice.
17Garnish with slivers of nori. (I used my kitchen shears to strip it up).
18Serve hot.

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