Chicken and Egg on Rice (Oyako Donburi)

Ingredients:

• 10 1/2 oz (300 g) skinned and boned chicken breast
• 4 eggs
• 4 dried shiitake mushrooms
• 1 onion

Simmering Sauce

• 1/4 cup water
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sugar

• 5 cups cooked rice
• Mitsuba (trefoil) as garnish, optional (may be substituted with parsley)

Directions:

Cut the chicken breast diagonally into thin slices. 

Soak dried shiitake mushrooms in lukewarm water until soft. Cut off and halve hard stems. 

Thinly slice the onions and cut the mitsuba into lengths of 1 1/2″.

In a 10 in skillet, mix all simmering sauce ingredients and bring to a boil. Add chicken, mushrooms and onion and cook over moderate heat for 2-3 minutes or until the chicken is done and onion is tender.

Beat eggs in a small bowl then pour over the chicken and cover with a lid. Cook until the egg is set.

Sprinkle mitsuba on top.

Source: Cafemunchkin.com