Chicken donburi

• 4 dried shiitake mushrooms
• 1/2 teaspoon dashi powder
• 1 cup (250 millilitres) boiling water
• 4 medium brown onions, thinly sliced
• 1 1/2 cup (300 grams) koshihikari rice
• 3 cup (750 millilitres) cold water
• 1/4 cup (60 millilitres) soy sauce
• 2 tablespoon mirin
• 1 teaspoon white sugar
• 600 gram chicken breast fillets, coarsely chopped
• 4 eggs, beaten lightly
• 2 green onions, thinly sliced

Chicken donburi

• 1

  In a small heatproof bowl, cover mushrooms with boiling water, stand 20 minutes; drain. Discard stems; slice caps thinly.

• 2

  Meanwhile, in a small jug, combine dashi with boiling water.

• 3

  In a heated lightly oiled large frying pan, cook brown onion, stirring, about 10 minutes or until onion is browned lightly. Add half of the dashi mixture, reduce heat; simmer, stirring occasionally, about 10 minutes or until softened. Transfer to medium bowl.

• 4

  In a large saucepan, bring rice and cold water to a boil, uncovered, stirring occasionally. Reduce heat to as low as possible; cover with a tight-fitting lid, cook rice 12 minutes. Do not remove lid or stir rice during cooking time. Remove from heat; stand, covered, 10 minutes.

• 5

  Meanwhile, in same frying pan, combine remaining dashi mixture with sauce, mirin and sugar; bring to a boil. Add chicken and mushroom; cook, covered, about 5 minutes or until chicken is cooked through.

• 6

  Combine egg with cooked onion in bowl, pour over chicken mixture; cook, covered, over low heat, about 5 minutes or until egg just sets.

• 7

  Divide rice among serving bowls; top with chicken mixture, sprinkle with green onion.