Oyakodon
- 4 cup steamed rice
- 3/4 lb chicken thighs or chicken breasts
- 1 onion
- 1 2/3 cups soup stock (dashi)
- 7 tbsp soy sauce
- 4 tbsp mirin
- 3 tbsp sugar
- 4 eggs
Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.*Makes 4 servings
From http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm
