Oyako Donburi

• 1 T butter or margarine
• 1½ cup chicken meat cut in slivers
• 1½ cup chicken broth
• 4 T shoyu
• 2 T sugar
• 5 eggs
• ½ teaspoon salt
• ½ teaspoon aji
• sake (optional)
• Green onion, round onion, takenoko

Melt butter or margarine and saute chicken. Add sake and simmer for about 3 minutes. Add broth and cook til chicken is done. Add shoyu, sugar, salt, green onion, round onion, takenoko, and ajinomoto and simmer until vegetables are about done. Beat eggs slightly with fork. Pour over chicken and vegetables and cook over low heat until eggs are coddled.

Place cooked rice in individual bowls (donburi) cover with chicken egg mixture. Add remaining sauce in each bowl and serve. This recipe will serve four, generously.