peasant dish of Japan
5 deciliters or 2 cups
Dashi (a Japanese soup stock)
35 centiliters or 1 1/2 cups
Mirin (sweet sake)
6 centiliters or 1/4 cup
50 milliliters or 3 tablespoons
1 boned and skinned medium-sized
Remove the eggs from the refrigerator about 1 hour before starting step 2.
Steam the rice, unsalted, according to package directions. Remove from the heat. Fluff the rice. Cover and reserve for step 8.
Add the dashi, mirin, and soy sauce to a wok or large-sized skillet. Bring the mixture to a boil and cook, uncovered, for 3 minutes.
Slice the chicken breast (both halves) across the grain into 6 millimeter or 1/4 inch thick strips.
Slice the scallions into 1 centimeter or 1/2 inch long segments. Use both the white portion and 5 centimeter or 2 inches of the green.
Stir the chicken and scallion pieces into the boiling liquid. Reduce the heat and simmer the preparation, uncovered, for 3 minutes, stirring occasionally.
Beat the eggs lightly. Carefully pour them all at once into the center of the simmering mixture. Do not stir the eggs - let them spread out on their own. Cover and gently simmer the preparation for 3 minutes, or until the eggs are lightly set.
Divide the rice into four warm individual donburi bowls. (If you don't have donburi bowls, use deep-sided soup bowls with a capacity of approximately 7 deciliter or 3 cups.)
Divide the solidified egg mixture into four portions. Place them on top of the rice in the individual bowls. Pour over the eggs all the sauce and any remaining chicken and scallion pieces clinging to the wok. Serve immediately.
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