INGREDIENTS

INSTRUCTIONS

you can adjust these while cooking the vegetables and meat.  In a small
skillet, place the sliced yellow onion, sliced shiitake  mushrooms and
dashi. Cook for 2 to 3 miniutes until the onion is  tender. While
cooking, add the chicken slices and green onion. When  the chicken is
cooked, spread the beaten egg over the vegetables and  meat. Sprinkle
the julienned snow peas on top immediately. Cook until  the egg hardens
partially or completely, as you like.  To serve, you may put the rice
on a dinner plate and place your gu on  top of the rice. Or you may
serve it in the same way in a donburi. If  you cook for two or more,
use a large skillet, divide the gu, then  serve.  ~ - recipe courtesy
of Hiroyuki Sato (71461.2100@compuserve.com)  NOTES : This dish belongs
to the ten-ya-mono category of Japanese  recipes. A tenyamono usually
consists of gu (topping -- Ed.) which is  placed on top of freshly
cooked warm rice in a donburi (porcelain  bowl). The gu can be any of
following: tempura; tonkatsu; beef  cutlet; quick-cooked vegetables
with with beef, pork, or chicken  (sometimes cooked with a beaten egg);
or some types of seafood  including sashimi (sliced tuna or other
variety). O-yako means parent  and child, reflecting the use of chicken
and egg in this dish. Recipe  by: Noriko's Kitchen  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 15,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 567
Calories From Fat: 127
Total Fat: 14g
Cholesterol: 234.2mg
Sodium: 4470.3mg
Potassium: 2340mg
Carbohydrates: 59.5g
Fiber: 14.3g
Sugar: 21.7g
Protein: 56.5g