Oyakodon recipe

Oyakodon (Japanese Chicken and Egg Rice Bowl)
Difficulty: Very Easy
Time: 15 min
Number of servings: 1

Ingredients:

• 100g (3.5oz.) chicken thigh (optional - you can replace or omit)
• 50g (1.7oz.) onion
• (A) 60ml Dashi broth 
• (A) 1 tbsp. soy sauce
• (A) 1 tbsp. Mirin (sweet Sake)
• (A) 1 tsp. sugar
• 2 eggs
• 2 Mitsuba (Japanese wild parsley)

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NOTE: You can substitute 1 tbsp. of Mirin with 1 tsp. of sugar (which means you need 2 tsp. of sugar for this recipe)

​Directions:
1. Cut chicken into small pieces. Slice onion. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Mix (A) very well. Beat eggs in a bowl.
3. Put (A) in a frying pan and bring to a boil. Add chicken and onions, then cook for 5 minutes until the chicken is no longer pink.
4. Pour in the beaten egg from the center to the edges of the pan (because the center cooks slowly). Add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-cooked (or as you prefer).
5. Serve over rice in a bowl. Sprinkle with Shichimi Togarashi (optional).

Japanese 6" Aluminum Skillet + Dashi Bonito Soup Stock

Did you try it? Did you make an "onion-less" version for your pet? Did you substitute chicken to suit your "special" diet? This is very easy but you can never hone your technique and skill enough. What are your techniques to make the perfect oyakodon?