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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

GO SHI KI DONBURI (Five-Colored Bowl or Rice with Vegetables and Chicken), Japanese

Ingredients
  • 2 cups rice
  • ½ cup shiitake (dried mushrooms, diced fine (soak in water for 30 minutes before dicing
  • 1 cup takenoko (bamboo sprouts) diced fine
  • 1 ½ cups green peas (parboil in salt water. Do not over-cook or color will fade)
  • ½ cup chicken, ground or cut fine
  • 2 eggs
  • 2 cups dashi (soup stock)
  • 4 tbsp, soy sauce
  • 4 tbsp, sugar
  • Ajinomoto
  • ½ tsp. salt
  • 2 sheets nori (seaweed)
Preparation Instructions

Cook 2 cups rice (recipe for cooking rice) with 2 tbsp. shoyu (soy sauce) for seasoning.
Cook dried mushrooms with 4 tbsp. dashi, 1 tbsp. sugar, dash of Ajinomoto (mono sodium glutamate) until juice disappears.
Cook bamboo sprouts with same ingredients using 6 tbsp. dashi, instead of 4, and cook until juice disappears.
Cook 2 tbsp. dashi, 2 tbsp, soy sauce, 1 heaping tbsp. sugar and add chicken. Cook over high flame and stir with fork to keep meat from getting lumpy.
Break eggs in saucepan. Add 1 tbsp, sugar and 1/2 tsp. salt. Stir with 6 chopsticks over high flame.
Heat 2 sheets nori (seaweed) and crumble fine (to be used for garnishing).
Place all ingredients over rice in 5 strips (takenoko, peas, eggs, shiitake and chicken). Sprinkle the crumbled nori on top.

Contributed by Mrs. Martha Iino, 1950

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