1. PREPARATION: 2. Soak mushrooms in water ahead of time. 3. Slice chicken into thin pieces. 4. Wash watercress throughly, cut to 1 1/2 inches pieces. 5. Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions. 6. After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store). 7. PREPARING THE BROTH AND COOKING: 8. Quickly boil all broth ingredients together. 9. Remove from heat. 10. Add chicken, mushrooms, green onions/watercress and let boil. 11. Immediately lower heat and remove scum that may have surfaced to the top of the broth. 12. Cook for 2 - 3 minutes. 13. Slowly and gently pour the beaten egg mixture. 14. from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency. 15. Fill the donburi bowls with 2/3 full with hot rice. 16. Gently ladle broth mixture over rice. 17. Garnish with slivers of nori. (I used my kitchen shears to strip it up). 18. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
