COOKBOOK RECIPES (order cookbook)

Chicken and Egg Donburi For One
For each serving:
3/4 to 1 cup hot cooked rice
1 tbsp. salad oil (part may be butter)
2 or 3 shiitake (dried mushroom), soaked in warm water, remove stems and slice
2 tbsp. green onions, sliced
3 oz. boneless chicken breast (1/2 breast or 1 thigh)
3 tbsp. chicken broth (1 tbsp. may be sake or dry sherry)
1 tbsp. mirin (sweet rice wine or cream sherry, or substitute 1 tsp. sugar)
1 tbsp. soy sauce
1/2 tsp. ground ginger
1 large egg, beaten until blended
Sliced green onion, toasted sesame seeds or watercress springs for garnish

In a small (about 5") frying pan, heat oil over medium-high heat. Put in mushrooms and onion and cook, stirring, for about 1 minute. Add chicken and cook, stirring, for 1 or 2 minutes until brown. Add broth (or alternates), mirin (or alternates), soy sauce and ginger. Cook, stirring, until only about 1/8-inch sauce coats bottom of pan. Reduce heat to low and gradually pour egg into bubbling sauce, distributing it throughout the donburi. Cover pan about 1 minute while egg sets. There should be a little of the sauce remaining when donburi is served.

Spoon rice into a serving bowl, one that holds about 1 1/2 cups. run a small spatula around edge of egg mixture and slide it out of pan onto rice. Garnish.

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