Oyakudon

Once you've learned to cook the usual donburi dishes like this oyakudon, katsudon and gyudon, you'll have a difficult time ordering these at Japanese restaurants. :D

Ingredients:
2 skinless chicken breast fillets, cubed
1 medium onion, sliced
4 shiitake mushrooms, sliced (if bought dried, soak first in warm water for 5 minutes. Drain, then remove stems before slicing)
1 leek stalk, sliced
2 eggs



Donburi sauce: (can also be used for katsudon)
1 c water
4 Tbsp soy sauce (Kikkoman or Yamasa)
2 Tbsp brown sugar
2 Tbsp sake
1 Tbsp mirin
1/2 tsp hondashi / dashinomoto

Steamed Japanese rice to serve.

Directions:

1. Prepare the donburi sauce by combining all the ingredients together in a pot and bring to a boil. Simmer for 3 minutes then turn off the heat.
2. In a small non-stick pan over medium heat, place 1/2 of the donburi sauce, 1/2 of the chicken cubes and the rest of the ingredients. Let boil until the chicken cubes are cooked. Meanwhile, prepare the egg topping.
3. In a separate bowl, beat 1 egg. Add to the simmering sauce. Cover and cook until egg is done.
4. To serve, place a cup of rice in a bowl. Top with the cooked chick-egg-sauce. Optional: garnish with nori strips.
5. Repeat steps 2-4 for each serving.