Oyako Donburi ( chicken and eggs with rice)

(Photo courtesy of Hokutosei.smugmug.com)

Hi, folks!!
If you are craving for a new Japanese recipe, look what a great one I found at the Boston.com website. It shows how to make a relatively simple and greatly satisfying Japanese dish. See for yourself and I hope you try this at home. Enjoy!!

OYAKO DONBURI (CHICKEN AND EGGS WITH RICE)
If you use Japanese short-grain rice, sometimes called sushi rice, rinse it until the water runs clear before cooking.
3 tablespoons corn, vegetable, or canola oil
1 very large onion or 2 medium onions, thinly sliced (about 4 cups)
1/2 teaspoon salt
1 1/2 to 2 pounds boneless, skinless chicken breast or thighs, cut into 3/4-inch cubes
4 scallions, thinly sliced (about 6 tablespoons)
2/3 cup sake
1/4 cup soy sauce
5 large eggs, lightly beaten
4 cups hot, freshly cooked white rice, preferably Japanese short grain

In a large skillet over medium heat, heat 2 tablespoons of oil. Add the onion slices and salt, stir to coat the onions with oil, reduce the heat to medium low, cover the pan, and cook until the onions are soft and have released their juices, about 6 minutes. Remove the cover and push the onions to the sides of the pan.
In the center of the pan, add the remaining 1 tablespoon of oil, the chicken, and half of the scallions. Cover, turn up the heat to medium, and cook, stirring occasionally, until the chicken is just beginning to cook through, about 3 minutes. Remove the cover, add the sake and soy sauce, stir, and then simmer, uncovered, until the chicken cooks through, about 5 minutes.
Pour the eggs over the mixture, cover, and steam until the eggs are just beginning to thicken, about 2 minutes. Remove the skillet from the burner and let the mixture rest, covered, until the eggs are just cooked but still loose in texture, 3 to 4 minutes.
Place the rice in a serving bowl, top with the chicken-egg mixture, sprinkle with remaining scallions, and serve at once.

I am certain this will get you in the mood to head on to the kitchen and start cooking after a hard-working day; I assure you it will pay off!! Remember to let me know about any comments you might have regarding this recipe. See you soon!!

By the way, you can access this recipe and many others at the following Boston.com link:
http://www.boston.com/news/globe/magazine/articles/2007/10/14/dishing_japanese/