Oyakodon

INGREDIENTS

2 Chicken Thigh

1/2 Onion

4 Eggs

Sauce

150 ml Water

1 tsp Dashi

2 Tbs Sugar

3 Tbs Mirin

4.5 Tbs Soy

PREPARATION

1. Cut the onion lengthwise into slices, separate them apart.

2. Cut the chicken into bite size (3 cm piece).

3. In a vessel we will be making the sauce: Water, Dashi, Sugar, Mirin , Soy. Mixing until homogenous.

4. In a medium bowl, Add the eggs and whisk together.

5. In a hot frying pan, add the sauce . Bring to Boil at medium heat.

6. Incorporate the onion in the frying pan, and cook for 2 minutes.

7. Next we cook the chicken. Cook one side first so you can see the color change (about 3 minutes). Turn them over when the edges have turned white and still a little pink in the middle. Cook 1-2 minutes (depending on how thick the chicken was cut)

8. Lower the stove to low heat. Pour half of the egg portion into the pan in a circular motion. Let the egg cook for 1 minute until it curds and add the rest in the same way in a circular motion. Wait until the egg has fully curd. *If using pasteurized egg you can let them still be runny.

9. Serve over rice.

   *Pro tip: close the lid while cooking the egg. This will help cook it more evenly and steam faster.