John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved

 

 

Slice the onion and chicken into strips about 1/4” thick.  Slice the shitake mushrooms into thin pieces. Slice the pea pods into very thin long strips. Cut the scallions into 1” pieces.  Beat the egg in a small bowl.  Mix the shoyu and brown sugar sauce in a small ceramic bowl.

 

Using a small skillet pan, cook the onion and mushrooms in the dashi until the onion is just tender.  As the onion is cooking, add the chicken and the scallions.  When the chicken is cooked, quickly spread the egg over the top of it all.  Sprinkle the pea pods on top of the egg, and lightly cook the egg.  

 

Serve over hot white rice.  Pour the shoyu and sugar sauce over, to taste.

 

 

 

OYAKO DONBURI

 

 

Serve over fresh cooked short grain rice in a large lidded ceramic bowl.

Serves 2

 

 

 

 RECIPES