Oyakodon

• total time: 8 minutes

Ingredients

1 lbs chicken thigh (cut into bite sized pieces)

1/2 onion (sliced)

1 scallion (white portion sliced)

1/3 cup water

1/2 tsp hondashi

1 tbsp soy sauce

1 tbsp sake

2 tbsp mirin

1 tbsp sugar

Hot short-grain rice

Directions

Slice onions, scallions, and cut chicken thigh into bite-sized pieces.

Heat together water, hondashi, soy sauce, sake, mirin, and sugar in a small pan on medium heat.

Once it comes to a simmer and the sugar is dissolved, add the onions and chicken. Cook the chicken for 6-8 minutes until fully cooked through then add sliced scallions on top.

Lightly beat two eggs making sure the whites and yolk are still separate. Slowly pour in the eggs over everything and cover with a lid for a minute or two.

Once the eggs are cooked through, pour it on top of a bed of hot short-grain rice, and garnish with shredded nori.