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My husband and I spent a year in Japan ministering to nationals that were training to go into the mission field. We loved the people, culture and the food.

One of the dishes that’s become a staple in our home that we’ve enjoyed often is Mother and Child. Our children loved it even when they were finicky, it’s very simple to prepare and only takes a few minutes. A simple rice-bowl meal that won’t break the bank and always hits the spot!

*Oyako Donburi

3-4 boneless skinless chicken breast
4 eggs
4 shiitake mushrooms (or your choice)
1 onion
A few fresh spinach leaves, chopped

Simmering Sauce
1/4 cup water
4 Tbls soy sauce
3 Tbls mirin
1 Tbls sugar

5 cups cooked rice

Method:
1. Slice the chicken breast diagonally. Remove hard stems of shiitake mushroom and slice into large pieces. Slice onion thin.

2. Using a large skillet, mix all the simmering sauce ingredients; bring to a boil. Add chicken, mushrooms and onion and cook over medium heat, 2-3 minutes or until chicken is done and onion becomes transparent.

3. In a small bowl whisk the eggs and pour into the pan over the chicken and cover. Cook until the egg is set, about 2 minutes over medium-low heat. Sprinkle with the chopped spinach cover and simmer on low about 1 minute to wilt the spinach.

4. Dividing into 4 servings, serve over rice in a large deep bowl. ….. Enjoy!

Psalm 22:26 (NKJV)
The poor shall eat and be satisfied;
Those who seek Him will praise the LORD.
Let your heart live forever!

*Recipe adapted from Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyamma

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