Chicken and egg domburi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 | Scallions; cut into thin rings | |
| 4 | Eggs | |
Directions
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini