Katsudon sauce: 4 cups of soya sauce, 4 cups of hon mirin, 4 cups of rice wine, mix well and cook until boil, turn low fire and continue to cook for 2 minutes, and the sauce is ready to be used.
Cut the chicken into bite size cube, and onion & leek into slice.
Find a small pan, put in all ingredients except eggs, add in enough katsudon sauce, when it is boiled and dish is almost ready, pour eggs on top of the dish, simmer for about 1 minute.
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