This recipe is a wonderful blend of many flavors and

cultures. A great dinner option as well.

Japanese Chicken and Eggs on Rice

Makes 4 Servings

1 to 1 1/3 cups dry medium-grain rice

1 1/2 cups dashi or fat-free, reduced-sodium chicken broth

1 tablespoon sugar

1 tablespoon lite soy sauce

1 half skinless, boneless chicken breast (6 oz.), cut into 1/2-inch cubes

1/2 cup thinly sliced yellow onion (lengthwise)

2 large dried shiitake mushrooms (about 0.25 oz.), softened and cut into strips

1/3 cup green onions with tops, thinly sliced diagonally (about 1 oz.)

3 eggs, lightly beaten

1. Cook rice according to package directions. Set aside. In 10-inch omelet pan or skillet over medium-high heat, bring dashi to boiling.

2. Stir in sugar and soy sauce. Add chicken, yellow onion and mushrooms. Return to boiling, stirring occasionally. Reduce heat to simmering.

3. Cook until chicken is just cooked through, about 2 to 3 minutes. Add green onions. Slowly pour eggs over broth surface, covering as much as possible. Do not stir. Cook 1 1/2 to 2 minutes.

4. As outer edges of eggs begin to set, lift cooked portions to center of pan, keeping eggs in large, soft curds as much as possible. Continue cooking, stirring just as needed, until no visible liquid egg remains.

5. Ladle egg mixture into deep soup bowls over reserved hot rice.

This recipe and photo is used courtesy of the American Egg Board.

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