Chicken and Egg Donburi Recipe
Ingredients
| Rice grain | 1/2 Cup (16 tbs), steamed | |
| 1 cup dashi broth | ||
| Soy sauce | 5 Tablespoon (Broth:) | |
| Sugar | 1/2 Tablespoon (Broth:) | |
| Mirin | 1/2 Tablespoon (Broth:) | |
| Boneless chicken | 6 Ounce, cut into pieces (Broth:) | |
| 4 green onions, sliced diagonally | ||
| Eggs | 4 standard (Broth:) | |
| A few sprigs of mitsuba (trefoil) | ||
| Nori seaweed (toasted), chopped for garnish | ||
Directions
MAKING
1) Prepare ther ice the usual way.
2) In a saucepan, heat the ingredients for the broth, stir to dissolve the sugar.
3) In a frying pan, add 1/4 cup heated broth, 1/4 chicken and green onions, simmer on a low heat for 3 min; stir in the beaten egg, mitsuba sprigs and cook covered until the egg sets.
FINALIZING
4) Place 1/4 steamed rice in a deep serving bowl, lay the egg mixture over the rice ; repeat the process for the other three bowls.
SERVING
5) Sprinkle with nori seaweed and serve immediately.
1) Prepare ther ice the usual way.
2) In a saucepan, heat the ingredients for the broth, stir to dissolve the sugar.
3) In a frying pan, add 1/4 cup heated broth, 1/4 chicken and green onions, simmer on a low heat for 3 min; stir in the beaten egg, mitsuba sprigs and cook covered until the egg sets.
FINALIZING
4) Place 1/4 steamed rice in a deep serving bowl, lay the egg mixture over the rice ; repeat the process for the other three bowls.
SERVING
5) Sprinkle with nori seaweed and serve immediately.
Chef
