MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oyako Donburi (Parent-Child Bowl)
Categories: Oriental, Poultry, Mushrooms, Vegetables, Seafood
Yield: 4 Servings

3 Dried shiitake mushrooms
10 oz Skinned, boned chicken
- thighs
1 1/2 c Chicken broth
1/3 c Soy sauce
2 tb (to 3 tb) sugar
1/4 c Dry rice wine (sake)
2 Whole bamboo shoots; (about
12 oz Ea), peeled, sliced in thin
- strips
- +=OR=+
8 oz Can bamboo shoots; drained
2 Green onions; sliced
1/2 c Frozen green peas
4 oz Flake-style imitation
- crabmeat
4 lg Eggs; beaten
3 c Hot cooked rice
1 Sheet toasted nori; in
- shreds

Pour a small amount of boiling water over dried mushrooms;
let stand about 5 minutes or until softened. Drain
mushrooms and cut caps into thin slices, discarding stems.
Set aside.

Cut chicken into thin bite-size strips (about 1-1/3 cups).
Cook chicken, covered, in chicken broth in a large
saucepan for 3 to 4 minutes or until no longer pink. Add
soy sauce, sugar, rice wine, bamboo shoots, green onions,
peas, and mushrooms; return mixture to boiling. Reduce
heat and simmer, covered, about 5 minutes until vegetables
are tender. Add imitation crabmeat; heat through. Push
solids to one side of saucepan. Slowly pour the beaten
eggs all at once into the center of the liquid. Cook over
low heat (do not boil) just until eggs set, stirring
liquid gently once or twice only to prevent omelet from
sticking. Try to avoid breaking eggs into fine strands.

To serve, spoon mixture over hot rice in large individual
bowls and garnish with shredded nori.

Makes four (3/4-cup rice and 1-cup soup) servings.

RECIPE ADAPTED FROM SHOYU: How to Cook, published by and
available from Women's Ministry Group of the Anaheim
Japanese Free Methodist Church.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

MMMMM

... I like stuffed animals. Oven baked with bread crumb stuffing.
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