4 large eggs
1 cup dashi
1/4 cup sake
1 medium yellow onion, cut into crescents
1 small leek cut, roots and rough portion of the top cut off, cleaned,
rinsed and cut diagonally into thin slices
1/2 tsp reduced sodium soy sauce
1 tsp granulated sugar
1 tsp salt
1 tsp mirin
1/2 lb boneless, skinless chicken breast cut into bit sized pieces
6 cups hot rice
4 sprigs italian parsley
1. Break the eggs into a bowl and whisk and just mixed.
2. Place the dashi and sake in a medium saucepan over high heat. Add the
onion and leek and bring the mixture to a boil. Reduce the heat to medium
and simmer until the vegetables are tender, about 5 minutes. Stir in the
soy, sugar, salt and mirin.
3. Stir in the chicken pieces and cook for 3 minutes. Pour the beaten eggs
over the surface of the chicken nix, so the egg forms a sort of 'cap'.
Reduce the heat to low and cook the mixture for approx 2 minutes or until
the chicken and egg are cooked through. Stir the mixture and turn off the
4. Lay out 4 bowls. Fill each with 1 1/2 cups of rice and ladle 1/4 of the
chicken muxture over the top.