Chicken and Egg Domburi

Ingredients

4 Chicken breats
1 1/4 c Dashi or chicken bouillon
4 tb Japanese dark soy sauce
2 tb Japanese light soy sauce
4 tb Mirin, sake or dry sherry
2 tb Sugar
6 Scallions; cut into thin rings
4 Eggs

Preparation

1. Cut the chicken breats into thin strips or cubes.
2. Bring the stock to a boil.
3. Add the soy sauces, mirin, sake or dry sherry, and sugar,
4. Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes.
5. Stir in the scallions and leave stand for 1 minute.
6. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs to the pan and leave to stand for a further 2 minutes, Carefull stir once.
7. Spoon hot rice into indiidual bowls. Serve immediately

Serving

Serves 4 people