Donburi with Chicken and Mushrooms

This is my own favourite way of making donburi. I use only the thigh meat of the chicken, without the skin, and fresh as well as dried shiitake; also plenty of spring onions/scallions, cut into julienne strips, butter rather than oil, and half a glass of dry white wine in the stock. It may not be authentically Japanese, but it is quite irresistible even so. You can of course omit the wine, or use mirin instead, but remember that mirin is much sweeter.