Ingredients:
- 2-3 cups cooked Japanese rice
- 2 chicken breasts, sliced for stir fry
- 1 small onion, julienned
- 2 carrots, julienned
- 1 zucchini, julienned
- 2 cups shiitake mushrooms, sliced into strips
- 1/2 cup chopped green onion
- 1 cup dashi stock (you can substitute with chicken broth)
- 2 tablespoons mirin (you can substitute with rice wine vinegar)
- 2 tablespoons white sugar
- 1/4 cup soy sauce
- 1/2 tablespoon salt
- 4 beaten eggs
Directions:
Sautee chicken, onion, carrot, and zucchini in a little bit of oil, until the chicken is cooked through (about 5-7 minutes).
Stir in broth, sugar, soy sauce, rice vinegar, and salt. Simmer for about 3 minutes. Add mushrooms and simmer for a few more minutes. Sprinkle in about half of the green onion and stir gently.
Pour beaten egg over the top, cover, and simmer until egg is cooked through (about 7-10 minutes). Serve over sticky rice. Garnish with the remaining green onion.
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