Oyakodon

Ingredients

• 250 grams Chicken thigh
• 0.5 large Onion
• 3 large Eggs
• 120 ml Dashi stock
• 1.5 tablespoons Soy sauce
• 1.5 tablespoons Mirin
• 0.5 tablespoons Sugar
• 2 bowls Cooked white rice
• 1 stalk Green onion(optional)

Instructions

1. 1

   Slice the onion thinly and cut the chicken thigh into bite-sized pieces.

2. 2

   In a small frying pan or oyakodon pan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

3. 3

   Add the onions to the pan and cook until they begin to soften.

4. 4

   Add the chicken pieces and cook for about 3-5 minutes until the chicken is no longer pink.

5. 5

   Lightly beat the eggs in a bowl (do not over-mix; whites and yolks should still be somewhat visible).

6. 6

   Pour the eggs slowly over the chicken and onions. Cover with a lid and cook for 1 minute until the egg is set but still slightly runny.

7. 7

   Slide the mixture over bowls of hot rice and garnish with chopped green onions.