Domburi

1. 1

   Combine the dashi in a medium saucepan with the soy sauce, mirin, and sake and bring to a boil.

2. 2

   Lower the heat a bit, then add the chicken or tofu; adjust the heat so the mixture simmers and cook, stirring occasionally, for 2 or 3 minutes.

3. 3

   Beat the eggs in a bowl with the scallions and add, slowly, to the bubbling mixture; let cook, undisturbed, until the eggs edges are set, then stir once or twice.

4. 4

   (The egg should not be fully set; it will finish cooking before you eat it.)

5. 5

   Put the hot rice in 4 deep soup bowls and pour the soup over it.

6. 6

   Crumble the nori and sprinkle it over the top if youre using it and serve.

7. 7

   In step 1, you may use water instead of dashi (though dashi is still preferable).

8. 8

   Add the seasonings, then 1 thinly sliced carrot, 1 thinly sliced onion, 4 thinly sliced fresh shiitake mushroom caps, and, if you like, a few leaves of spinach.

9. 9

   Simmer for about 10 minutes, until the vegetables soften.

10. 10

    Add the tofu and proceed.

* Per serving · 4 servings · Values may vary.

No additional tips available.