Preparation:
combine dashi, soy sauce, sugar, and sake in a saucepan, over a medium flame heat and stir until sugar dissolves remove from heat cut chicken into 1-inch wide strips, then diagonally into 1/4-inch strips
divide chicken and scallions into equal portions simmer individual portions in 1/2 cup dashi, until chicken begins to firm up and is almost done break an egg into a saucer and stir lightly swirl into portion and simmer until half set spoon 1-1/2 cups rice into a donburi or large soup bowl stir chicken mixture and pour over rice serve at once |
