Oyaki Donburi

	    1 Tbsp butter
	1 1/2 cups chicken, cut to bite size pieces
	1 1/2 cups chicken stock
	    4 Tbsp shoyu
	    2 Tbsp sugar
	  1/2      sliced round onion
	    4      eggs
	  1/2 tsp  salt
	    5      dried mushrooms (shiitake), soaked and sliced
	  1/4 cup  chopped green onions, bamboo shoots, slivered

[I also add some sliced kamoboko (the pink and white fish cake)]

Melt butter in fry pan, saute chicken.  Add chicken stock, mushrooms,
bamboo shoots and round onions.  Cook until chicken is done.  Add shoyu,
sugar, salt and green onions.  Beat eggs slightly.  Pour over chicken
and cook over low heat until egg is coddled.  Serve over rice.  Sprinkle
crushed toasted nori on top.