Oyakodon <br>(Japanese Chicken and Egg Rice Bowl)

Step 1

Prep the chicken. Trim off any extra skin or fat and cut them into nice, bite-sized pieces. Thinly slice green onions for garnish. Slice the onion about a quarter-inch thick.

Step 2

In a small container, add water, hondashi (or chicken bouillon powder), soy sauce, mirin, and sugar. Mix until the sugar is dissolved.

Step 3

In a separate container, crack 2 eggs (for 1 serving) and slightly beat the eggs. (If possible, get yourself a small frying pan that is similar to the size of your serving bowl.) Into a small pan, pour 1/2 of the sauce and bring it to a boil. Once it starts to bubble, reduce the heat to medium-low and add 1/2 of the chicken, and 1/2 of the onion. When it's back up to a boil, cover with a lid and let it simmer for 2 minutes.

Step 4

Flip the chicken pieces. Put the lid back on and cook for another 4 to 5 minutes or until the chicken is cooked through. Pour the eggs and slowly cook over low heat. When the eggs start to set, shake it off a little bit and give it a few stirs with a spatula.

Step 5

Once the eggs have reached your desired level of doneness, finish it off with the green onions. Pout it over the rice and put the extra egg yolk (if using) on top. Repeat with the remaining chicken pieces. Enjoy~!