1 tbsp oil
3/4 pound skinless, boneless chicken, cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 shitake mushrooms, sliced into strips
1 carrot, julienned
2 tbsp white sugar
4 tbsp soy sauce
1/2 tsp salt
1/2 cup chopped green onions
5 eggs, beaten
2 cups cooked Japanese rice
In a large frying pan set to medium-high heat, saute the chicken strips and onion in oil for 5-7 minutes. Add the mushrooms and carrot and stir-fry a couple of minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for a 3-5 minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. You may have to turn the heat down a bit...our eggs started to get brown on the bottom.
To serve, scoop Japanese sticky rice into four bowls. Divide Donburi mixture into four, and place on top of rice. Garnish with a little more chopped green onion.
