Chicken and Egg Donburi

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from Stuart Davis - Cherry Hill, NJ
Serves 4

Ingredients:

• 1/4 cup creamy wasabi sauce-for dipping at end
• 5 tablespoons soy sauce - broth ingredient
• 2 1/2 tablespoons Sugar - broth ingredient
• 2 1/2 teaspoons mirin - broth ingredient
• 16 ounces boneless breast of chicken
• 1 cup green onions cut on diagonal
• 4 eggs
• 2 1/2 cup Japanese Sticky rice
• 1 cup Manischewitz® Reduced-Sodium Chicken Broth
• Salt
• Pepper
• Water

Preparation:

Heat the broth ingredients in a saucepan until the sugar dissolves. Into a small frying pan over low heat pour about a 1/4 cup of the heated broth. Add 4 ounces of chicken and a 1/4 cup of the green onions. Cook the chicken pieces, turning them over for about 3 minutes, then beat an egg and stir in. In the mean time, have ready one portion of steamed rice in a deep bowl. When the egg has set, in about 50 seconds, slip the mixture over one serving of rice. Repeat this process for the remaining servings. The creamy wasabi sauce is used as a dipping sauce for the chicken.