Chicken And Egg On Rice
- 4 None dried shiitake mushrooms
- 1/2 cup secondary dashi (Japanese stock)
- 1/4 cup Japanese soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 4 oz boneless skinless chicken breast, thinly sliced
- 1 None leek, sliced thinly
- 6 None eggs, beaten lightly
- 4 cups hot cooked Japanese rice (koshihikari)
- 2 tbsp fresh chives, finely chopped
- Place mushrooms in small heatproof bowl. Cover with boiling water. Let stand about 20 mins; drain. Discard stems, halve caps.
- Meanwhile, bring dashi, soy sauce, mirin and sugar to a boil in large skillet. Add chicken, leek and mushrooms; cook, covered, about 3 mins or until chicken is tender. Pour egg over chicken mixture; cook, covered, on low heat about 2 mins or until egg just sets.
- Divide rice among bowls,. Top with chicken mixture and sprinkle with chives.
shiitake mushrooms, secondary dashi, soy sauce, mirin, sugar, chicken breast, eggs, fresh chives
Taken from recipes-plus.com/api/v2.0/recipes/34838 (may not work)