Oyako Donburi

Sauce:

• 1 c. water
• 1 pkg. soup stock
• 4 tbsp. sake
• 4 tbsp. shoyu
• 2-3 tbsp. sugar
• Pinch of Ajinomoto

Topping:

• 3 eggs, beaten
• 2 round onion, sliced
• 2 pieces bamboo shoots, sliced
• 8 black mushrooms, soaked and sliced
• 4 stalks green onion
• 1 kamaboko, sliced
• 1 lb. chicken thighs, chopped

Sauce:

1. Bring water to a boil and add package of soup stock.
2. Add sake, shoyu, sugar and Ajinomoto. Stir well.
3. Reduce heat and simmer for 5 minutes.
4. Set sauce aside.

Topping:

1. Fry chicken in oil until brown.
2. Add about 2 tbsp. of sauce for taste.
3. Debone chicken and return to pan; add remaining sauce.
4. Add vegetables by arranging them side by side.
5. Reduce heat, then add eggs and pour evenly over chicken and vegetables.
6. Turn heat off and cover.
7. Simmer for 5 minutes.
8. Serve over hot rice.

NOTE: Delicious meal in one!