Skillet Oyako Don (Chicken & Egg Rice Bowl)

• 300 grams Chicken thigh
• 1 medium Onion
• 300 ml Dashi stock
• 100 ml Mirin
• 50 ml Usukuchi soy sauce
• 50 ml Soy sauce
• 1 tbsp Sugar
• 7 medium Egg
• 540 ml White rice
• 2 Scallions

1. Cut chicken thighs into bite-sized pieces and thinly slice the onion.
2. Cut scallions diagonally.
3. Simmer the chicken and onions in the ingredients.
4. When it's cooked through, beat 4 eggs and swirl it in from the center of the pan.
5. When it's cooked halfway, beat the rest of the 3 eggs and pour from the side of the pan.
6. Turn the heat down to low.
7. Sprinkle the scallions, cover the pan and turn off the heat.
8. Let steam in residual heat for about 20 seconds.
9. Serve rice in bowls.
10. Transfer the eggy mixture over rice and it's done.

chicken thigh, onion, stock, mirin, soy sauce, soy sauce, sugar, egg, scallions

Taken from cookpad.com/us/recipes/148987-skillet-oyako-don-chicken-egg-rice-bowl (may not work)