Chicken and Egg Domburi

Title: Chicken and Egg Domburi

Categories: One-dish, Ethnic, Meat/poul, Japanese

Yield: 4 servings

4 Chicken breats

1 1/4 c Dashi or chicken bouillon

4 tb Japanese dark soy sauce

2 tb Japanese light soy sauce

4 tb Mirin, sake or dry sherry

2 tb Sugar

6 Scallions; cut into thin

-rings

4 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

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