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Servings: 4
Eggs
White rice
Dashi (a Japanese soup stock)
Mirin (sweet sake)
Soy sauce
Chicken breast
Scallions
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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Menu for 13 famous peasant recipes
Learn how to be peasant cuisine savvy
Candid guide to 26 world cuisines
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