minced chicken donburi

serves 3

Ingredients
for the chicken topping:
1 cup of minced chicken
3 tablespoons soy sauce
1 tablespoon superfine sugar
1 1/2 tablespoons mirin
for the sweetened shiitake mushrooms:
6 dried shiitake mushrooms, soaked in 1/4 cup water until soft
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin
1 teaspoon superfine sugar

handful of peas
1 egg
3 3/4 cups hot cooked rice

Directions
Chicken topping: In a pan, mix the minced chicken, soy sauce, sugar and mirin together and simmer. Cook until all the liquid has evaporated.
Sweetened shiitake mushrooms: Lightly squeeze to remove any excess water, reserving the water. Discard the stalks and slice each into 6 pieces. Place in a small pan, add the reserved water, soy sauce, mirin and sugar, and simmer until most of the liquid has evaporated.
In a separate pan, parboil the peas, chill in cold water.
Boil the egg for 7-8 minutes. Shell and chop the egg into 4 pieces.
Divide the rice into individual bowls. Serve the chicken with the shiitake mushrooms mixture on top, together with a few peas and the boiled egg.

Recipe from 'Harumi's Japanese Home Cooking'