Oyako Donburi

1 1/2 cups chicken, sliced thin
1/2 sliced onion
1 1/2 cup chicken broth
1/3 cup soy sauce
3 tablespoons sugar
1/4 cup sake
2 tablespoons Mirin
3 shitake, soaked and thinly sliced
I bamboo shoot, thinly sliced
5 eggs well beaten
3 tablespoons green onion, thinly sliced
1/4 lb. parboiled snow peas
Kamaboko, thinly sliced

Nori or seaweed 



Cook the chicken in onion and chicken stock in a small pot to keep together.   Season with soy sauce, sugar, and sake.  Add shiitake, kamaboko, and takenoko.  Bring it to a boil; add eggs.  When they are well coddled (like broken up scrambled eggs seperated by liquid)  spoon the mixture over hot rice.  Toast the nori over a slow flame   Break it up and sprinkle over rice.  Garnish with green onions, nori and snow peas.  Yield:  6 servings.

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