You're welcome Christine! My response times depend on how busy I am and the time (I'm in Japan), but I do try and respond within a few days at the longest.

Wow. You are quick to respond back. Thank you for that. It makes me want to use your site more often for recipes since I can ask questions if I ever need help. Plus, Japanese food is comfort food for me since I grew up with my Japanese mom’s cooking. Anyways, I will probably just double the eggs then to prevent soggy noodles.

Hi Christine, it kind of depends on the vegetables, but many veggies will release water which will make it soggy if you double the sauce. I'd recommend either subbing out some of the chicken, or if you do choose to double the sauce, you'll also want to double the egg (this will also make enough for 2 bowls). If you're using veggies that will release a lot of water like zucchini, onions, or cabbage you'll probably want to add a pinch of salt too.

Good to know. I've made your Authentic Chicken Teriyaki and it was still great without mirin.

Hi Anna, I generally avoid using mirin because so much of the mirin on the market is just alcohol with corn syrup and flavorings added. Sake (which is generally easier to find) and sugar provide much of the same taste elements here without all the other unnecessary additives.

Hi Sujy, I'm so glad to hear you enjoyed it! We have a lot of other donburi's as well as home cooked Japanese dishes here https://norecipes.com/cuisine/japanese/ if you want to check them out.

Glad to hear you enjoyed it! Thanks for stopping by to let me know!