1 tablespoon butter
1 1/2 cups chicken, cut to bite size pieces
1 1/2 cups chicken stock
4 tablespoons shoyu
2 tablespoons sugar
1/2 sliced round onion
4 eggs
1/2 teaspoon salt
5 dried shiitake mushrooms, soaked and sliced
1/4 cup each chopped green onions and bamboo shoots, slivered
crushed nori for garnish
Melt butter in fry pan, saute chicken. Add chicken stock, mushrooms, bamboo shoots and round onions. Cook until chicken is done. Add shoyu, sugar, salt and green onions. Beat eggs slightly. Pour over chicken and cook over low heat until egg is coddled. Serve over rice. Sprinkle crushed toasted nori on top.
Japanese Index | Recipe Index | Home