Chicken omelette over rice (oyoko donburi)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chicken Omelette Over Rice | ||
| (Oyoko Donburi) | ||
| 3 | cups | Japanese steamed rice |
| ½ | pounds | Chicken breast, (skinned )and cut into 1 inch slice |
| 2 | eaches | Green onion, cut into 1 inch length |
| 4 | eaches | Eggs |
| 12 | eaches | Trefoil stalks (Mitsuba) or cilantro or watercress chopped |
| (optional) | ||
| 1 | each | Sheet dried laver (nori), crumbled |
| ⅔ | cup | Basic soup stock |
| 3 | tablespoons | Sweet sake (Mirin) pale dry sherry |
| 3 | tablespoons | Japanese soy sauce |
| 1 | each | In a 5 to 6 inches skillet, place soup and boil. Then add |
Directions
INGREDIENTS
DIRECTIONS
soupstock and soy sauce with chicken. Bring to boil over high heat.
Reduce heat to moderate. Cover with lid and cook until chicken is done. 2. Pour in beaten eggs (only enough to combine yolks and whites) with green onion. Simmer until eggs is lightly set. 3. Put rice in large rice bowls (donburi) and slide the omelet on top of steamed rice. Garnish with trefoil stalks and dried laver. TO MAKE ICHIBAN DASHI (BASIC SOUP STOCK) 2-½ QUARTS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS: 2-½ qts. cold water 3 inch dried kelp (Kombu) 1 oz. of dried shaved bonito flakes (Katsuobushi) DIRECTIONS: 1. In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil. 2. Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom. 3. Strain stock with fine strainer into a large bowl. 4. Stock may now be use as the base for a soup or stew, or as cooking base. 5. Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube tray and used for up to 3 weeks). STEAMED RICE: 2 cup short-grain rice (Japanese rice) 2-½ cups cold water DIRECTIONS: 1. Place rice in a bowl, run cold water over until clear. ( Pour off milky water.) Add fresh water. Gently rub rice grains between hands to remove any powdery coating. 2. Drain and transfer rice to a sturdy 2 to 3 quart saucepan. Add water over and soak for 20 to 30 minutes. 3. Bring it to boil and continue for 30 seconds. Reduce heat low, cover sauce pan with a tightly fitting lid. Simmer rice 15 minutes. For making perfect Japanese steamed rice, there is melodic chant; nursery rhyme as follows, Hajime choro choroNaka pappaAkago naite moFuta toru na.
Translated it goes.....At first it makes bubble noises. And then it hisses. Even if it wakes the baby. Don't remove the lid.
Submitted By SAM LEFKOWITZ On 08-17-95