Chicken and Egg on Rice 　　　(Oyako Domburi)
4 cups rice (kome)
300g chicken thighs (tori-niku)
1 onion (tamanegi)
1 bunch water parsley (mitsuba)
4 eggs (tamago)			mitusuba
A	1 cup bonito and kelp soup (dashi)
	4 tbsp sake
	4 tbsp sugar (satou)
	4 tbsp mirin
	5 tbsp soy sauce (shouyu)
1. Wash rice and boil. 2. Remove excess fat from the chicken and cut into bite-sized pieces. Peel the onion and slice thinly. Cut the water parsley into 2 or 3cm length. 3. Bring the soup and seasonings shown A to a boil to make simmerring sauce. 4. Pour a quater amount of simmerring sauce in a pan, add a quarter of onion and chicken and simmer. When the sauce is brought to a boil, pour a beaten egg. Add water persley and boil until egg is half done. Place cooked rice in a bowl and put the ingredients over rice. 5. Repeat the above-mentioned process for other three times. Serves 4