Here’s the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice.
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin.
Bring to a boil; reduce heat to medium-low.
Stir egg whites and whole egg in a small bowl until just mixed.
Add chicken to the simmering broth.
Gently pour in the egg mixture, without stirring.
Sprinkle scallions on top.
(The chicken will be cooked by now.)
Divide the rice among 4 deep soup bowls and top with the chicken mixture.
Tips
Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking.
Look for it in your supermarket with the Asian or gourmet ingredients.
An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
