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2½ cups short grain rice
8 dried mushrooms (shiitake)
4 tablespoons Japanese soy sauce
4 tablespoons mirin or dry sherry
2 tablespoons sugar
375 g (12 oz) boned chicken breast,
thinly sliced
2 eggs, beaten
⅛ teaspoon
salt
1 cup cooked green peas
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Method:
Wash rice well and let it drain in a
colander for 30 minutes. Pour boiling water over the mushrooms
and allow to soak for 30 minutes, then cut off and discard stems and
put caps in a small saucepan with half cup of the soaking water and
half each of the soy, mirin and sugar. Bring to the boil, cover
and cook until liquid is almost completely evaporated. Remove
mushrooms from pan and allow to cool. Into same saucepan put
remaining soy, mirin, sugar and about a quarter cup mushroom liquid.
Add sliced chicken and bring to the boil, turn heat low, cover and
simmer gently for 3 minute. Turn off heat and leave covered.
Put rice into a saucepan with 3 cups water, bring to the boil, turn
heat very low, cover pan and cook for 20 minutes without lifting lid
or stirring. While rice is cooking beat eggs slightly with salt
and cook in a lightly greased frying pan to make 2 or 3 large, flat
omelets, taking care not to brown them. Turn onto a flat plate
and when cool cut into narrow strips. When rice is cooked spoon
it into a large domburi or earthenware bowl with lid, spread chicken
over surface of rice and spoon the liquid in which the chicken was
cooked over the rice. Slice mushrooms and spread them over
chicken. Decorate top with omelet strips and green peas and
serve hot.
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