Braaaiii--er, Recipeeeeees...
"Iago-san, I Do Not Believe you." A in implishly polite bow. "Onegai shimasu, consider yourself challenged to make polenta interesting."
Turning to the nonplussed crowd with an expansive beam, "As for the rest of you, those who so selfishly won't share your favorite and native dishes with your most humble chef to be shared in turn with your fellow expatriates will have to settle for today's special, That Chicken and Egg Dish from Ralteague; We Don't Know What It Is But It is Delicious!"
Oyaku Donburi (Mother and Child Rice Bowl), serves 4
Between 1/2 and 1 cup sliced chicken, pre-cooked is fine, can substitute other meats or tofu 1 onion, yellow is best, thickly sliced (not rings) 1/2 cup daishi or chicken stock 2 tbsp soy sauce 1 tbsp mirin (sweet sake) 1 tbsp sugar or splenda 1-4 eggs (to taste), lightly beaten 1 cup white rice, preferably sticky (short grain prepared with 1.5 cups water), but any kind ok Optional: peas, sugar snaps or green beans, spinach, shiitake mushrooms, garnish of 1 green onion sliced diagonally or garnish ginger or shredded carrot
* In a large saucepan, simmer chicken and onions (and optional vegetables) in the daishi/chicken stock with the soy, mirin, and sugar, until the chicken is cooked, the onions are tender, and the liquid is somewhat reduced. * Pour the eggs over this mix * Turn the heat down and put a lid on it if possible. * Cook until the eggs are golden, flipping once. Quartering the mixture before flipping will reduce mess. * Serve the eggs over the rice, sprinkling the garnish over it.