Oyako Domburi

This was a weekly favorite when Mom and Dad were first married (1979). It comes from Bon Appetit Magazine, April 1978.

Makes 2 servings

What the omelet is to the French, domburi is to the Japanese. A quickly made combination of eggs and bite-size pieces of chicken served atop a bowl of rice is the Japanese housewife's answer to hurry-up meals. Domburi means bowl in Japanese, and oyako refers to mother and child, in this case the chicken and egg. This tempting dish is as simple to prepare as scrambled eggs.

2 cups hot cooked rice (short grain preferred)
4 fresh mushroom (or 4 smaller dried oriental mushrooms soaked in water)
2 green onions sliced, including 2 inches of stem
1 chicken breast, halved, skinned, boned and cut into bite-size pieces
2 tbsp chicken broth
2 tbsp dry sherry
2 tbsp mirin or cream sherry
2 tbsp soy sauce
1 tsp ginger

2 tbsp oil
4 eggs, beaten
green onion sliced (garnish)
toasted sesame seeds (garnish)

Preheat oven to 250 degrees. Place 1 cup of hot rice in each of 2 serving bowls. Cover and keep warm.

Using two other small bowls, divide mushrooms, onions and chicken evenly. In a 2-cup measuring cup combine broth, sherry, mirin, soy sauce and ginger. Mix well and pour over chicken, dividing equally.

Heat 1 tbsp oil in a 6- to 8-inch skillet or omelet pan. Pour ingredients from one bowl into pan and bring to boil over high heat. Reduce heat and cover pan. Cook about 2 minutes. Add half the beaten eggs to bubbling sauce. Cover and cook about 2 to 3 minutes or until eggs are lightly set. With spatula slide omelet on top of one of the bowls of rice and garnish with sliced onion and sesame seeds. Repeat process for second omelet.