Originally Posted by
chgoeditor
I made a simplified oyakodon last night. Chicken stock, soy & mirin simmered, add thinly sliced chicken breast and sliced scallions, bring back to a simmer, add a few beaten eggs, let them set and serve over rice. When I was growing up my mom used to make katsu donburi with a recipe she got from our Japanese expat neighbors -- much more time consuming and authentic but this was still delicious and took only about 20 minutes, since we already had cooked rice.
I’m excited that 20 minutes was all it took! Fun. I know about your Zurashi (sp?) rice cooker, which is extra bonus. I’m curious to try this dish. Maybe. I do love donburi.
Originally Posted by
Jaimito Cartero
Sorry to hear about your wife’s cancer...
Ditto - I knew it from a previous post, plus I know and recall the origin of the beautiful Teddybear99 name :-)