Oyako Donburi (Chicken and Egg on Rice)


175 ml strongly flavoured dashi stock
75 ml sake
4 tbsp light soy sauce
4 tbsp mirin
1tsp sugar
1/2 tsp salt
300g free range chicken breast, slantly and thinly sliced
6 eggs slightly beaten - top quality and very fresh as briefly cooked
600g cooked sushi rice - about 300g uncooked
1 onion thinly sliced - lengthways
4 dried shiitake mushrooms 
To garnish - baby cress or spring onions, 1/2 sheet of toasted, crumbled nori (seaweed), red pickle ginger, black sesame seeds (all optional)


Cook the sushi rice, keeping it warm in four or two separate ceramic bowls. 
Place mushrooms in a small bowl, cover with boiling water, let it stand for about 20 mins until tender. Drain, reserving the water, discard stems and slice caps.
Gently mix the eggs in a bowl without beating them with a fork.
Prepare the garnishing ingredients - thinly slice the spring onions, or wash the baby cress, crumble the nori sheet. Although optional, I would recommend using the garnish as it will add extra flavours to the dish and make it look pretty.
Meanwhile, bring the dashi stock, soy sauce, mirin, sake, sugar and salt to a simmer in a largish saucepan (that has a lid!), but do not boil it to avoid making the dashi stock bitter.
Add the chicken, mushrooms and its reserved water, the onions, cover and cook gently for about 3-4 mins until the chicken is cooked through.
Gently pour the egg over the chicken mixture in a circling movement, from the outside inwards, covering the chicken mixture completely. Cook uncovered for 1 minute.
Cover and cook for another minute. The mixture should have thickened and the eggs just began to set. Remove from the heat.
Pour the egg mixture on top of the warm rice.
Garnish with baby cress or spring onions, crumbled nori sheet, black sesame seeds and top it with a little red ginger pickle.

There are a number of recipes on this site (Ediblyasian.info) for Japanese dashi and I think any would be appropriate. Luiz has stated using a strong dashi and coincidentally I have included some suggestions on this same aspect.