Oyakodon is a popular Japanese bowl rice served in restaurants, cafeterias and even fast food stands. The ingredients are simmered in one pot and served over steamed rice.
- 100g boneless chicken thigh
- ½ onion, sliced
- 3 eggs, beaten
- 4 tablespoons stock
- 4 tablespoons mirin
- 2 tablespoons soysauce
- 2 tablespoons sugar
- Remove the skin and cut the chicken into 1-2cm bite size.
- Mix the sauce in a small pot, add the chicken and onion. Cook until the sauce is thickened and the chicken is cooked.
- Add the egg and pour to the chicken. Remove from stove. Cover with a lid and let stand for 1 minute. Serve on top of hot rice.