Ingredients
•3 cups Japanese steamed rice
•1/2 lb. chicken breast, (skinned )and cut into 1 inch slice
•2 green onion, cut into 1 inch length
•4 eggs
•12 trefoil stalks (Mitsuba) or cilantro or watercress chopped (optional)
•1 sheet dried laver (nori), crumbled
•2/3 cup basic soup stock
•3 Tbs. sweet sake (Mirin) pale dry sherry
•3 Tbs. Japanese soy sauce
Directions
1.In a 5 to 6 inches skillet, place soup and boil. Then add soup stock and soy sauce with chicken. Bring to boil over high heat. Reduce heat to
moderate. Cover with lid and cook until chicken is done.
2.Pour in beaten eggs (only enough to combine yolks and whites) with green onion. Simmer until eggs is lightly set.
3.Put rice in large rice bowls (donburi) and slide the omelet on top of steamed rice. Garnish with trefoil stalks and dried laver.