Ingredients
1/2 lb bite size chicken pieces
2 cups dashi or chicken broth
1/2 cups shoyu (soy sauce)
1/4 cups water
1 tablespoon pmirin
3 to 4 tablespoons sugar
1 sliced onion
5 sliced shiitake mushrooms
2 takenoko (bamboo shoots)
4 eggs
2 sliced green onion stalks
3 chot rice
Directions
Cover the shiitake mushrooms in boiling water and let soak for 20 minutes.
You will notice that the mushrooms almost double in size. Strain the water and slice the mushrooms. Discard the stems.
Cut the chicken into bite size pieces. Take off the skin and fat.
In a large pan add the dashi or chicken broth, water, mirin, shoyu, and sugar over medium-high heat. Let the sugar dissolve.
Add the chicken, onion, and mushrooms. Let simmer for about 10 minutes.
Crack eggs and stir them in a bowl then pour into the pan and let simmer for approximately 10 minutes.
Put the rice and sprinkle green onion over the eggs then stir slightly.
You are now ready to serve! Enjoy!