Domburi

Directions

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.