Oyako Donburi

• 1 lb chicken, deboned and sliced thin
• 6 stalks green onions, sliced 1/2 inch long
• 1/2 cup tiny peas, fresh or 1/2 cup frozen tiny peas
• 4 cups dashi (Japanese Soup Stock)
• 6 large eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon granulated sugar
• 1/2 teaspoon ajinomoto (MSG)
• 3 tablespoons mirin (Sweet Rice Wine)
• 3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)

1. In a large saucepan, add chicken, peas, green onions and dashi.
2. Cook for 5 minutes or until chicken is cooked.
3. Add shoyu, sugar, ajinomoto and mirin; mix to blend.
4. Add the eggs, mix to combine and bring to boil.
5. Turn off heat and place cover on saucepan.
6. Eggs should not be overcooked.
7. Toast nori lightly either over a flame or on stove element.
8. Crumble nori into pieces with your fingers and place in a bowl.
9. Fill rice bowls with rice and pour chicken and egg mixture over top generously.
10. Sprinkle with crumbled nori.
11. Serve immediately.

chicken, stalks green onions, tiny peas, eggs, soy sauce, sugar, ajinomoto, mirin, purple

Taken from www.food.com/recipe/oyako-donburi-155692 (may not work)