Oyakodon (Chicken and Egg Rice Bowl)

• 1/2 large chicken thigh (boneless), cut into bite-size pieces
• 2 eggs
• 1/4 onion, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tbsp sake
• 1/2 tbsp sugar
• 80 ml water
• 1/3 tsp dashi stock granules

1. Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.
2. Cook for 2 minutes on medium-high heat.
3. Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)
4. Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
5. Pour in 2/3 of the beaten egg.
6. Cover with a lid and cook on medium heat for 2 minutes.
7. Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds.
8. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness.
9. Serve over rice and enjoy.

chicken thigh, eggs, onion, soy sauce, mirin, sake, sugar, water, granules

Taken from cookpad.com/us/recipes/188114-oyakodon-chicken-and-egg-rice-bowl (may not work)