Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

• 2 Eggs
• 1 small, cut into wedges Onion
• 1 dash: cut into thin rectangular slices Carrot
• 2 Dried shiitake mushrooms (rehydrated and sliced)
• 1 dash, cut into small rectangular slices Kamaboko
• 1/2 Chicken thigh meat
• 1 dash Mitsuba or green onion
• 1 Plain cooked rice (as much as you like)
• 3 tbsp or more to taste, Mentsuyu
• 1 tbsp Soy sauce
• 2 tsp Mirin
• 1/2 tsp Sugar
• 1 tbsp Sake
• 1 tsp Dashi stock granules
• 2 shakes Umami seasoning
• 200 ml Water
• 1 pinch Salt (to adjust the seasoning after tasting)

1. Here are all the ingredients.
2. Put the water, flavoring ingredients and the ingredients marked in a pan and simmer over low-medium heat.
3. Adjust the flavor to taste.
4. When it tastes the way you like, add a little pinch of salt to nail the flavor.
5. When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off!
6. Let it rest for at least a minute.
7. Spoon it over a bowl of hot hot rice and you're done!
8. It doesn't even take 10 minutes to cook.

eggs, onion, carrot, shiitake mushrooms, rectangular slices kamaboko, chicken thigh, green onion, rice, soy sauce, mirin, sugar, sake, granules, seasoning, water, salt

Taken from cookpad.com/us/recipes/152877-old-fashioned-oyako-don-chicken-and-egg-rice-bowl (may not work)