Slice the onion and chicken into strips about 1/4” thick. Slice the shitake mushrooms
into thin pieces. Slice the pea pods into very thin long strips. Cut the scallions
into 1” pieces. Beat the egg in a small bowl. Mix the shoyu and brown sugar sauce
in a small ceramic bowl.
Using a small skillet pan, cook the onion and mushrooms in the dashi until the onion
is just tender. As the onion is cooking, add the chicken and the scallions. When
the chicken is cooked, quickly spread the egg over the top of it all. Sprinkle the
pea pods on top of the egg, and lightly cook the egg.
Serve over hot white rice. Pour the shoyu and sugar sauce over, to taste.
½ Yellow Onion
2-3 Oz. Chicken breast
3 Snow Pea Pods
2 Stalks Scallions
1 Large Fresh Egg
2 Tbs. Shoyu (soy sauce)
1 Tbs. Brown Sugar
½ Cup Dashi (bonito soup base)
Serve over fresh cooked short grain rice in a large lidded ceramic bowl.