Japanese Rice Dish with Chicken and Egg

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

1 cup broth (dashi, teaspoon instant fish broth dissolved in cup water, alternatively cup heavily diluted
2 tablespoon, leveled sugar
3 tablespoon sake, white wine or mild sherry
3 tablespoon soy sauce, Japanese

Instructions

Boil rice. Cut the chicken into bite-sized pieces and thinly slice the spring onions (with the greens). Cut the nori into strips with the scissors, if available.
Briefly bring the ingredients for the sauce to the boil in a saucepan. Add the chicken over medium heat. When it has turned white, add the spring onions. Stir in the 4 beaten eggs until they harden slightly.
Divide the rice in 4 high bowls and pour the sauce over them. Possibly decorate with the nori.

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