Ingredients
2/3 cup water
1 tablespoon sugar
2 tablespoons mirin
2 teaspoons dashi base (Japanese soup base; available in the Asian section)
3 tablespoons shoyu
1/2 onion, sliced
2 large fresh shiitake mushrooms, thinly sliced
8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons green onions, cut into 1-inch pieces
3 large eggs, beaten
2 cups white rice, cooked
1 tablespoon sugar
2 tablespoons mirin
2 teaspoons dashi base (Japanese soup base; available in the Asian section)
3 tablespoons shoyu
1/2 onion, sliced
2 large fresh shiitake mushrooms, thinly sliced
8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons green onions, cut into 1-inch pieces
3 large eggs, beaten
2 cups white rice, cooked
In a medium pot, add water, sugar, mirin, and dashi; bring to a boil. Add shoyu, onion, and shiitake mushrooms; bring to a boil. Add chicken and green onion to sauce. Add egg and cook until egg is just cooked. Serve immediately over hot rice in individual bowls. Makes 4 servings.
No comments:
Post a Comment