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...