Title: Mother & Child Donburi
Categories: Rice Japanese Eggs
Yield: 2 Servings

2 c.

Long

grain rice 1 c. water

4 eggs, beaten 1 c. cooked chicken, cubed 2 scallions 1 t. soy sauce

Put water in steamer first, asnd start steamer. Add rice after 5 minutes. Let steam for 8 minutes. Pour eggs in depression made with wooden spoon, steam for 5 minutes more. Add chicken cubes and chopped scallions. Let warm for 10 minutes. Sprinkle with soy sauce. THis dish is very popular for a fast and filling lunch in Japan but is seldom on menus because there is no challange to cooking it. I learned about it from a Japanese roommate of one of my girlfriends. THe basic combination seems to be rice, chopped vegetables, and choppped cooked meat, sprinkled with either chopped scallions or grated daikon and soy sauce. The Chinese also use the rice cooker to steam bread and noodles...

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