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What You Need:
(To Serve: 2)
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½ chicken breast (about 4 ounces), skinned and boned, cut into ¼-inchdice
2 scallions, including about 2 inches of the green stems, cut in half lengthwise, then into 1½-inchlong pieces
½ cup domburi ni shiru
3 cups gohan (steamed rice)
4 eggs
A dash of kona sansho (Japanese pepper)
1 sheet nori (dried laver), crumbled
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Translate this recipe:
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| How To Cook: |
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1. Divide the chicken and scallions in half and place them in separate bowls. Mix ¼ of a cup of domburini shiru into each bowl, and have the bowls within easy reach of the stove.
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2. Place 1½ cups of hot steamed rice in each of 2 serving bowls, cover, and keep warm in a 250° oven while you prepare the omelets.
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3. Pour the entire contents of one of the bowls of chicken, scallions and sauce into a 5- or 6-inch skillet or crepe pan. Bring to a boil over high heat, reduce the heat to moderate, and cover the pan. Cook for 2 minutes.
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4. Meanwhile, break 2 eggs in a small bowl and, with chopsticks or a spoon, stir together only long enough to combine the yolks and whites.
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5. Stir in the kona sansho and pour the eggs into the pan. Cover the pan again and cook another 2 to 3 minutes, or until the eggs are lightly set.
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6. Slide the omelet on top of one of the bowls of rice and garnish with the crumbled nori. Quickly make the second omelet with the remaining ingredients and serve at once.
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VARIATIONS ON OYAKO DOMBURI:
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1. To make tanin domburi, follow the procedure above precisely, but substitute 6 ounces of very thinly sliced beef for the chicken. In other variations, the omelet is omitted.
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2. Instead, 4 or 6 shrimp tempura are placed over the rice in a bowl and served with ¼ cup domburini shim poured over the top (tendon domburi).
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3. Similarly, to make yakitori domburi, prepare chicken and scallions as for yakitori, then, after arranging a serving on the cup of steamed rice, pour ¼ cup domburi ni shim over it. Sprinkle with kona sansho.
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