Oyakodon

Ingredients (serves 2):

• 2 boneless skinless chicken thighs, cubed

• ½ onion

• 2 large eggs, beaten

Seasonings (ample amount - do not need to use all):

• 2/3 cup dashi/water

• 1 ½ Tbsp mirin

• 1 ½ Tbsp sake

• 1 ½ Tbsp soy sauce

• 1 ½ tsp sugar

To serve:

• 2 cups cooked Japanese short-grain rice

• small bunch of green onion

Instructions:

1. Combine dashi, mirin, sake, soy sauce in a bowl

2. Add sugar and mix all together until sugar is dissolved.

3. Thinly slice the onion and chop green onion. Beat one egg in a small bowl (beat another egg when you work on the second batch).

4. Slice the chicken thigh diagonally

5. Add half of the onion in a single layer. Pour roughly 1/3 to ½ of the seasonings mixture. Pour just enough sauce to cover the onion and chicken.

6. Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.

7. Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender.

8. Evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking.

9. Add the green onion right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce.