Oyako-Don ( Chicken and Egg over Rice)

Oyako-Don with dried seaweed.

Pour in dashi sauce, chicken and onion.

Let it cook till onion are translucent.

Slowly pour in the beaten egg, stir lightly to get the egg evenly distributed.

 Ingredients:

2 boneless chicken thigh - sliced bite size
2 eggs - lightly beaten
1 onion - sliced
Spring onion                       
2 servings of cooked white rice

(A)
1/2 cup water
1 tabsp Japanese soya sauce
1 tabsp sake
1 tabsp mirin
2 teasp sugar
1 tabsp dashi sauce

Method:

1.  Pour (A) into a shallow pan or sauce pan.  Bring to a boil.
2.  Add onion and chicken.  Allow to boil and lower heat.  Cook until chicken is cooked.  Stir.
3.  Slowly pour in egg, while stirring the chicken and onion, to get the egg distributed evenly.
4.  Sprinkle the spring onion (optional) then cover. Turn off heat.  Let it sit, covered till egg is set.
5.  Scoop a chunk of chicken, egg and dashi sauce over a bowl of hot rice.
6.  Garnish with spring onion and cut pieces of nori (dried seaweed) over rice.

Oyako-Don