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
Fishes and Loaves 
