Kikochan's Oyako Donburi

• cooked rice (to fill bowls)
• 34 lb chicken breasts or 34 lb chicken thigh
• 4 eggs
• 4 pieces dried mushrooms
• 3 stalks watercress (I used green onions instead) (optional)
• 1 nori sushi sheet (to garnish)
• 14 cup soy sauce
• 14 cup mirin
• 1 34 cups water

1. PREPARATION:.
2. Soak mushrooms in water ahead of time.
3. Slice chicken into thin pieces.
4. Wash watercress throughly, cut to 1 1/2 inches pieces.
5. Beat eggs well in a container.
6. When serving in individual bowls, separate eggs into four portions.
7. After mushrooms have softened, remove stems and cut into small pieces.
8. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
9. PREPARING THE BROTH AND COOKING:.
10. Quickly boil all broth ingredients together.
11. Remove from heat.
12. Add chicken, mushrooms, green onions/watercress and let boil.
13. Immediately lower heat and remove scum that may have surfaced to the top of the broth.
14. Cook for 2 - 3 minutes.
15. Slowly and gently pour the beaten egg mixture.
16. from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
17. Fill the donburi bowls with 2/3 full with hot rice.
18. Gently ladle broth mixture over rice.
19. Garnish with slivers of nori.
20. (I used my kitchen shears to strip it up).
21. Serve hot.

rice, chicken breasts, eggs, mushrooms, stalks, sheet, soy sauce, mirin, water

Taken from www.food.com/recipe/kikochans-oyako-donburi-207564 (may not work)