Summary

Ingredients

• 200 ml water
• 45 ml soy sauce, dark, Japanese
• 45 ml sake (mirin), sweet
• 1 teaspoon sugar
• 0.5 ½ pack ready mix (dashi powder)
• 2 chicken breasts
• 4 egg (s)
• 2 onions)
• 300 g rice (short rain rice)

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Instructions

1. Bring the water to a simmer in a large saucepan. Add the dashi powder (fish sauce powder), soy sauce, sugar and the mirin (cooking sake). Cut the chicken into pieces and add to the simmering broth. Cut the onions into rings and add them.
2. While the meat is cooking, take a bowl and beat in the eggs. Do not stir. Tear open with chopsticks. Repeatedly dip the opened chopsticks, close the chopsticks and pull up. The eggs should be mixed together like a thread pattern (if not, it doesn`t matter).
3. Now pour the eggs into the pot in a circle and do not stir. Turn the lid on the saucepan and turn up the heat so that it cooks well. Cook for about 2 - 3 minutes, until the eggs are firm. Spread the cooked rice in bowls and spread the donburi (with broth) on top.
4. This was my favorite food in Japan and I had my Japanese friends teach it to me.