1/2 lb. breast chicken
1 onion, chopped
3 green onions, chopped
3 eggs, beaten
2 dried shitake mushrooms
1/4 c. dashi stock
3 1/2 tbsp. soy sauce
3 1/2 tbsp. mirin
2 c. rice
2 c. water

Slice chicken into small pieces. Soak shitake mushrooms in warm water for 30 minutes. Drain and cut into thin strips, saving water for stock. Wash and cook rice with 2 cups water. Before rice is ready, combine dashi stock, soy sauce, mirin and bring to boil. Add chicken, onion, shitake and cook for 3 minutes. Pour green onion, beaten eggs over the chicken mixture and cook another 1 minute. Pour over the bowl of rice and serve. Makes 4 servings.