Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breats |
| 1¼ cup | Dashi or chicken bouillon |
| 4 tablespoons | Japanese dark soy sauce |
| 2 tablespoons | Japanese light soy sauce |
| 4 tablespoons | Mirin, sake or dry sherry |
| 2 tablespoons | Sugar |
| 6 \N | Scallions; cut into thin rings |
| 4 \N | Eggs |
Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute.
Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into indiidual bowls. Serve immediately
formatted by Lisa Crawford, Easter 1996