Leafage Bowl 　　(Konoha Domburi)
2 cup rice (kome)
120g chicken (tori-niku)
2 onion (tamanegi)
4 pasania mushroom (shiitake)
1 piece boiled fish paste, colored (akaiata)			shiitake	akaita
1 bunch water parsley (mitsuba)
6 egg (tamago)
	500cc bonito and kelp soup (dashi)
	3 tbsp sake
	3 tbsp sugar (satou)		mitusuba
	3 tbsp mirin
	4 tbsp soy sauce (shouyu)
	4 tbsp light soy sauce (usukuchi)
2 small bags dried laver (yakinori)
1. Wash rice and boil. 2. Cut chicken into 2cm cubes. Slice onions, pasania mushrooms and boiled fish paste thin. Cut water persley into 2cm long pieces. 3. Bring bonito and kelp soup with sake, sugar, mirin, soy sauce and light soy sauce to a boil. Add chicken, and after a short time, take the chiken out. 4. Pour 1/4 of simmerring sauce in a pan, add 1/4 of chicken, onion, mushroom, and boiled fish paste. When the sauce is brought to a boil, add 2 beaten eggs. Add water persley and boil until egg is half done. 5. Place cooked rice in a bowl, and put the ingredients over rice. 6. Serve with shreded dried laver. Serves 4