Creamy and Colorful Chicken and Egg Rice Bowl

• 1/2 Chicken (thigh or breast)
• 3 to 4 Eggs
• 1 medium Onion
• 1 to 2 Shiitake mushrooms
• 1/2 Carrot
• 1 Japanese leek
• 100 ml Hon-Mirin (real mirin)
• 50 ml Soy sauce
• 50 ml Water
• 1 tsp Dashi stock granules
• 1/2 tsp Sugar

1. Cut the chicken into bite sized pieces.
2. Cut the onion, carrot and shiitake mushrooms into fine julienne.
3. Chop the leek finely.
4. Beat the eggs.
5. Put the mirin in a frying pan or pot, and bring to a boil slowly over low heat.
6. After it boils once, it's good to go.
7. Put the water, dashi stock granules, sugar and soy sauce in the pan and bring to a boil.
8. Add the vegetables and cook over medium heat.
9. (From this point on it's all medium heat.)
10. Add the chicken.
11. When the surface turns white turn the pieces over.
12. If you cook them too long at this point, the meat will turn tough.
13. Add the egg and scatter with the chopped leek.
14. Cover immediately with a lid and turn the heat off after 10 seconds.
15. Leave to steam with residual heat for about 5 minutes.
16. (The photo shows how it looks after it's done.)
17. Put some hot rice in a bowl and pour the egg-chicken mixture over it.
18. Done!
19. !

chicken, eggs, onion, shiitake mushrooms, carrot, soy sauce, water, granules, sugar

Taken from cookpad.com/us/recipes/188223-creamy-and-colorful-chicken-and-egg-rice-bowl (may not work)