• 4 cup steamed rice
• 3/4 lb chicken thighs or chicken breasts
• 1 onion
• 1 2/3 cups soup stock (dashi)
• 7 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sugar
• 4 eggs

Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.*Makes 4 servings

From http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm

• 2 14oz. envelopes of unflavored gelatin
• 1/2 c cold coffee or kahlua
• 3 c hot coffee
• 1/4-3/4 c sugar
• pinch of salt

Combine gelatin and cold coffee, let sit for 10 minutes. Add hot coffee, sugar, and salt. Stir until sugar is dissolved. Pour into individual dishes or flat pan. let sit in fridge. Serve with ice cream or cream.

*Makes 6 small servings

thanks, terry (and debbie)!