CHICKEN AND EGGS OVER RICE

Serves 4 　　60min. 　493kcal
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2 chicken breasts(skinned)
1 onion(tamanegi)
12 trefoil leaves(mitsuba)
4 Tbsp. soy sauce
4 tsp. sugar
2 Tbsp. mirin(sweet sake)
4 eggs
4 Tbsp. shredded nori seaweed
4 cups steamed rice
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1. Cut chicken into thin (about 3/4-in./2-cm. wode) slices, on a diagonal. Slice the onion thin and cut the trefoil leaves into 1-in. lengths.

2. In a saucepan, combine dashi broth (page 222), soy sauce, sugar and mirin.

3. Heat (2) on high. Add the chicken and onion, cook 4-5 minutes more.

4. Beat the eggs and add then to (3). Scatter trefoil leaves into the pot. When eggs are half-cooked, turn off the heat.

5. Place rice in a donburi bowl and arrange (4) attractively on top. Garnish with seaweed.

Copyright 2000 Setsuko Watanabe