Source: Noriko's Kitchen
Cooking time: 20-30 minutes
This dish belongs to the ten-ya-mono category of Japanese recipes. A
tenyamono usually consists of gu (topping -- Ed.) which is placed on top of
freshly cooked warm 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 chicken (sometimes cooked with a beaten egg); or some types
of seafood including sashimi (sliced tuna or other variety). O-yako means
parent and child, reflecting the use of chicken and egg in this dish.
* 1/4 medium yellow onion, thinly sliced
* about 2 oz. chicken breast, sliced
* Shiitake mushrooms (fresh or dry), thinly sliced, if available
* 2 or 3 snow peas, julienned (cut into long thin strips)
* 2 stalks green onion, chopped in 1 to 2 inch lengths
* 1 egg, beaten
* 1/2 cup dashi no moto, dissolved in 1/2 cup of water, or you may
substitute 1/2 cup chicken stock
* 2 tablespoons or more soy sauce*, as needed
* 1 tablespoon or more brown sugar*, adjusted for desired sweetness
* you can adjust these while cooking the vegetables and meat.
* one serving freshly cooked Japanese-style rice
In a small skillet, place the sliced yellow onion, sliced shiitake mushrooms
and dashi. Cook for 2 to 3 miniutes until the onion is tender. While
cooking, add the chicken slices and green onion. When the chicken is cooked,
spread the beaten egg over the vegetables and meat. Sprinkle the julienned
snow peas on top immediately. Cook until the egg hardens partially or
completely, as you like.
To serve, you may put the rice on a dinner plate and place your gu on top of
the rice. Or you may serve it in the same way in a donburi. If you cook for
two or more, use a large skillet, divide the gu, then serve.
- recipe courtesy of Hiroyuki Sato (firstname.lastname@example.org)