Chicken And Egg On Rice - cooking recipe

Ingredients

4 None dried shiitake mushrooms
1/2 cup secondary dashi (Japanese stock)
1/4 cup Japanese soy sauce
2 tbsp mirin
1 tsp sugar
4 oz boneless skinless chicken breast, thinly sliced
1 None leek, sliced thinly
6 None eggs, beaten lightly
4 cups hot cooked Japanese rice (koshihikari)
2 tbsp fresh chives, finely chopped

Preparation

Place mushrooms in small heatproof bowl. Cover with boiling water. Let stand about 20 mins; drain. Discard stems, halve caps.
Meanwhile, bring dashi, soy sauce, mirin and sugar to a boil in large skillet. Add chicken, leek and mushrooms; cook, covered, about 3 mins or until chicken is tender. Pour egg over chicken mixture; cook, covered, on low heat about 2 mins or until egg just sets.
Divide rice among bowls,. Top with chicken mixture and sprinkle with chives.