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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

OYAKO DONBURI (Mother and Child Bowl or Chicken and Egg over Rice), Japanese

Ingredients

    Basic dashi (soup stock)

  • 10 cups water
  • 4 x 6-inch piece konbu (dried kelp)
  • 1 handful katsuo (bonito flakes)
  • 2 tbsp. sake (Japanese rice wine)
  • Soup

  • 1 egg
  • 1 tbsp. mirin (Japanese sweet rice wine)
  • 2 tbsp. dashi (soup stock)
  • 2 tsp. shoyu (soy sauce)
  • ¼ cup frying chicken
  • 1 green onion (cut 1 ½ inches slantwise)
Preparation Instructions

Basic dashi (soup stock)

To water, add konbu (dried kelp). Boil only 3 minutes and remove kelp. Add katsuo (bonito flakes) and boil 3 minutes more. Skim foam with ladle and let it set for a while and strain the clear soup stock into another container. To this, add sake (Japanese rice wine) for seasoning.

Soup

Beat egg lightly. Pour the soup stock mixture in pan and cook chicken and green onion for a few minutes or until the chicken is cooked thoroughly. Then add lightly beaten egg end cover for 2 minutes. Pour over hot rice. Sprinkle with heated and crushed nori (seaweed). Immediately cover the serving dish and serve.

Contributed by Mrs. Jane Imagawa, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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