Homemade Oyako Don

It was many years ago when I was living in the University's halls of residence where I met my Japanese friend Kaba. She was the most friendly and thoughtful person I have ever met. She invited me to dinner one night - she made Oyako Don in our shared floor kitchen. Unlike my rough presentation of the dish, hers was delicately presented in a traditional donburi set and accompanied by Japanese green tea. It was a dinner that I will never forget. Here is my attempt at resurrecting my memory of Kaba's homemade Oyako Don.

Serves 2. Preparation and cooking time 30 minutes.

What you need
4 chicken thigh fillets (sliced into bite sizes)
1 leek (sliced thinly)
Dashi stock (bring to a boil approximately 4 cups of water to combine 1 sachet of dashi stock powder)
1 tablespoon mirin
5-6 tablespoon of Japanese soy sauce
4 eggs (lightly beaten)
Steamed rice (1 1/2 cups)

How to cook
1. Add approximately 4 ladles of hot dashi stock and mirin to the frying pan. Bring to boil and add sliced leek. Braise leek gently for 5 minutes.
2. Add chicken pieces to pan and braise until cooked. Add eggs and stir lightly. Simmer gently until set.
3. Serve on hot steamed rice.