oyako donburi

"Oyako" is a Japanese-language play on words that means "Parent-Child" Oyako donburi uses chicken and eggs, get it? Our oyako donburi really ends up being like a fritatta because I prefer hard-scrambled eggs. But you can easily make it the traditional style and spoon over hot rice.

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1 package of boneless/skinless chicken thighs, cut into bite-sized pieces
3-4 eggs
1 onion, sliced into thin rounds
4-6 dried shiitake, re-hydrated and thinly sliced or 7-8 fresh shiitake, thinly sliced
Green onions, cut into 1-inch pieces
Chicken broth

Splash of canola oil
2T shoyu
1T sugar
Splash of mirin (or sherry)

Optional
Bamboo shoots, sliced
Waterchestnuts, sliced

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Re-hydrate shiitake by putting them in warm water. Thinly slice them when they are soft. Cook chicken in a bit of oil and then add onion rounds. Add chicken broth. Simmer for a few minutes. Throw in shiitake and any optional vegetables, along with shoyu and sugar. Simmer for another few minutes. Throw in green onions. Scramble eggs and pour over the mixture. Let set and serve over hot rice.

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