Kikochan's Oyako Donburi

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   PREPARATION:.

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   Soak mushrooms in water ahead of time.

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   Slice chicken into thin pieces.

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   Wash watercress throughly, cut to 1 1/2 inches pieces.

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   Beat eggs well in a container.

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   When serving in individual bowls, separate eggs into four portions.

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   After mushrooms have softened, remove stems and cut into small pieces.

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   (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).

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   PREPARING THE BROTH AND COOKING:.

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    Quickly boil all broth ingredients together.

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    Remove from heat.

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    Add chicken, mushrooms, green onions/watercress and let boil.

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    Immediately lower heat and remove scum that may have surfaced to the top of the broth.

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    Cook for 2 - 3 minutes.

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    Slowly and gently pour the beaten egg mixture.

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    from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.

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    Fill the donburi bowls with 2/3 full with hot rice.

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    Gently ladle broth mixture over rice.

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    Garnish with slivers of nori.

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    (I used my kitchen shears to strip it up).

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    Serve hot.

* Per serving · 4 servings · Values may vary.