Chicken Katsu-don

Almost a year ago, I picked up several tricks of the trade from job hopping as a waitress on my local eat street. It was just for fun and to gain some experience...I didn't last long. Waitressing just wasn't my thing, I'd rather be working in the kitchen, but nobody would give me an opportunity. Sexists tick me off. Most restaurant owners feel boys do better when it comes to hard work and pressure in the kitchen.*grrr*
I learnt to make katsu-don from one of the Japanese restaurants I worked at. I would get to work a few minutes before my shift to hang about in the kitchen and watch the chefs prepare for the night. I bought a few basic jap ingredients and had a go at emulating the chefs. I've cooked this dish many times since, and it's getting better as I progress. Everyone I've made it for seems to like it.
Katsu-don (ă‚Ťăƒ„ä¸ź) is basically a bowl of rice topped with meat (usually pork), egg, and condiments. Variations include katsudon with worchestershire sauce, demi glace and green peas, miso, deep fried chicken, etc. etc. Here is mine :) This recipe feeds 3

Wash enough Japanese rice for 3. Cook according to instructions on packet. While rice is cooked and still warm add 1 1/2 tbsp of sushi vinegar and mix to coat. Cover rice pot with a thick tea towel to keep rice moist.

2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + !tbsp sugar)
3 green shallots diced (trim leaf sections and keep aside as garnish)
3 cloves garlic chopped
1 large brown onion sliced into thin rings
Chilly flakes (optional)
Sesame oil

Mirin
Kikoman Soysauce
Pepper
5eggs beaten lightly

Place 1/3 of all condiments into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don't forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.