Oyako Domburi

• 1 lb. chicken meat, cut in thin slivers
• 4 1/2 c. chicken broth
• 1 can bamboo shoots, slivered
• 1 small round onion, cut in thin slices
• 2 tsp. salt
• 2 tsp. sugar
• 2 Tbsp. shoyu
• 6 eggs, beaten
• 1/4 c. mirin (Japanese wine)
• 1/2 c. green onion, minced

1. Drain 1 can slivered bamboo shoots.
2. Put in saucepan.
3. Cover with water.
4. Bring to a boil and drain.
5. Simmer chicken in broth for 5 minutes.
6. Add bamboo shoots, round onion slices, salt, sugar, shoyu and mirin.
7. Add green onions.
8. Pour beaten eggs over chicken mixture.
9. Cook over low flame for 30 seconds with cover on.
10. Serve in individual bowls over hot rice.
11. Garnish with crushed, toasted nori (seaweed) if desired.
12. Yield:
13. 6 to 8 servings.

chicken meat, chicken broth, bamboo shoots, onion, salt, sugar, shoyu, eggs, mirin, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407956 (may not work)