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Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- cooked rice (to fill bowls)
- 34 lb chicken breasts or 34 lb chicken thigh
- 4 eggs
- 4 pieces dried mushrooms
- 3 stalks watercress (I used green onions instead) (optional)
- 1 nori sushi sheet (to garnish)
- 14 cup soy sauce
- 14 cup mirin
- 1 34 cups water
Method
- PREPARATION:.
- Soak mushrooms in water ahead of time.
- Slice chicken into thin pieces.
- Wash watercress throughly, cut to 1 1/2 inches pieces.
- Beat eggs well in a container.
- When serving in individual bowls, separate eggs into four portions.
- After mushrooms have softened, remove stems and cut into small pieces.
- (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
- PREPARING THE BROTH AND COOKING:.
- Quickly boil all broth ingredients together.
- Remove from heat.
- Add chicken, mushrooms, green onions/watercress and let boil.
- Immediately lower heat and remove scum that may have surfaced to the top of the broth.
- Cook for 2 - 3 minutes.
- Slowly and gently pour the beaten egg mixture.
- from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
- Fill the donburi bowls with 2/3 full with hot rice.
- Gently ladle broth mixture over rice.
- Garnish with slivers of nori.
- (I used my kitchen shears to strip it up).
- Serve hot.
