Ingredients Jump to Instructions ↓

  1. 1/4 med yellow onion thinly sliced

  2. 2 ounce chicken breast sliced

  3. Shiitake mushrooms (fresh or possibly dry) thinly sliced

  4. 2 x or possibly

  5. 3 snow peas julienned

  6. 2 x green onion stalks minced

  7. 1" to

  8. 2"

  9. lengths

  10. 1 x egg beaten

  11. 1 x serving freshly-cooked Japanese-style rice

  12. 1/2 tsp dashi no moto dissolved in

  13. 1/2 c. water

  14. (or possibly use 1/2 c. chicken stock)

  15. 2 Tbsp. or possibly more soy sauce as needed

  16. 1 Tbsp. or possibly more brown sugar to taste

Instructions Jump to Ingredients ↑

  1. In a small skillet, place the sliced yellow onion, sliced shiitake mushrooms and dashi. Cook for 2 to 3 miniutes till the onion is tender. While cooking, add in the chicken slices and green onion.

  2. When the chicken is cooked, spread the beaten egg over the vegetables and meat. Sprinkle the julienned snow peas on top immediately. Cook till the egg hardens partially or possibly completely, as you like. Pour a little of the sauce on top.

  3. To serve, you may put the rice on a dinner plate and place your gu on top of the rice. Or possibly you may serve it in the same way in a donburi. If you cook for two or possibly more, use a large skillet, divide the gu (topping), then serve.

  4. This recipe yields 1 serving.

  5. Comments: This dish belongs to the ten-ya-mono category of Japanese recipes. A tenyamono usually consists of gu (topping) that is placed on top of freshly cooked hot rice in a donburi (porcelain bowl). The gu can be any of following: tempura; tonkatsu; beef cutlet; quick-cooked vegetables with with beef, pork, or possibly chicken (sometimes cooked with a beaten egg); or possibly some types of seafood including sashimi (sliced tuna or possibly other variety). O-yako means parent and child, reflecting the use of chicken and egg in this dish.


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