Oyako Donburi (parent-child Bowl)

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup short-grain rice
• 1 teaspoon toasted sesame oil
• 4 eggs
• 2 tablespoons water
• 12 ounces boneless skinless chicken breasts
• 1 1/2 cups low sodium chicken broth
• 1 cup stemmed sliced shiitake mushroom
• 1 (8 ounce) can bamboo shoots, drained
• 1 large carrot, cut into julienne strips
• 1/2 cup sliced scallion
• 1/2 cup frozen green pea
• 1/3 cup low sodium soy sauce
• 1/4 cup sake
• 2 tablespoons sugar

Recipe

• 1 make the sticky rice--place rice in a bowl with cold water.
• 2 rub rice with your hands, draining off water and adding fresh water until water is clear.
• 3 place rice and 1 3/4 cups fresh water in a heavy medium saucepan and soak for 45 minutes to 1 hour.
• 4 bring rice to boiling over med-high heat.
• 5 decrease heat to med-low; cook, covered, for 10 minutes or until tender.
• 6 remove from heat and let stand for 10 minutes.
• 7 in a large skillet heat sesame oil over medium heat.
• 8 in a small bowl whisk together eggs and the water until combined (season with salt and pepper, to taste, if desired).
• 9 add egg mixture to hot skillet; cook until set, lifting edges so egg mixture flows underneat.
• 10 remove skillet form heat.
• 11 cover and let stand for 2 minutes.
• 12 flip egg mixture out onto cutting board; set aside.
• 13 cut chicken into thin bite-size strips.
• 14 in same large skillet, cook chicken and chicken broth for 3-4 minutes or until chicken is no longer pink.
• 15 add mushrooms, bamboo shoots, carrot, 1/4 cup of the scallions, the peas, soy sauce, sake, and sugar.
• 16 return mixture to boiling; reduce heat.
• 17 simmer, covered, about 5 minutes or until vegetables are tender; taste and adjust seasoning, if needed.
• 18 to serve, spoon chicken mixture over hot sticky rice in large individual bowls.
• 19 garnish with remaining scallions.
• 20 divide omelet into 4 wedges; add a wedge to each bowl.