Oyako Donburi

     1 tbsp oil

     1/2-3/4 lb chicken (about 1 1/2 c), cut in slivers

     1 c chicken broth

     4 tbsp shoyu

     2 tbsp sugar

     5 eggs, beaten

     1/2 tsp salt

     2 dried shiitake mushroom, soaked and sliced thin

     1/4 medium sweet onion, julienned

     green onion, chopped

     1 carrot, julienned or cut into flower shapes

     nori (dried seaweed sheet), slivered

 

Heat oil.  Saute chicken and sweet onion.  Drain.  Add chicken broth and simmer.  Add carrots and shiitake mushrooms.  Simmer.  Add shoyu, sugar, and salt.  Pour eggs over chicken and cook over low heat until eggs are coddled.  Do not stir.  Serve over hot rice.  Sprinkle nori on top just before serving.
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