Oyako Donburi (Rice With Chicken and Egg Topping)

Mrs. Takeo Isoshima

Servings 6

• 1 tablespoon butter or vegetable oil
• 1½ cups chicken meat cut in slivers
• 1½ cups chicken stock
• 4 tablespoons shoyu
• 2 tablespoons sugar
• 5 eggs
• ½ teaspoon salt
• 3 tablespoons shingiku (seri, Japanese watercress, mitsuba or green onions may be used)
• ½ teaspoon gourmet powder
• 3 cups hot rice (see page 29)

Melt butter in frying pan. Sauté chicken. Add chicken stock and cook until chicken is done.

Add shoyu, sugar, salt, shingiku, and gourmet powder.

Beat eggs slightly with fork. Pour over chicken and cook over low heat until egg is coddled.

Place cooked rice in individual bowls (donburi); cover with chicken-egg mixture. Pour the remaining sauce in each bowl of rice.

Sprinkle crushed, toasted nori on top; put covers on bowl, and serve immediately.