Creamy 'Oyako Don' Chicken and Egg Rice Bowl

• 1 bowlful per serving Plain cooked rice
• 1 Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
• 1/2 Onion
• 1/2 stalk Japanese leek (optional)
• 1 stalk Green onions or scallions
• 1 to 2 per serving Eggs
• 200 ml Dashi stock
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tsp Sugar

1. Mix together all the flavoring ingredients listed from the dashi stock to the sugar.
2. Slice the onion, and cut the Japanese leek and green onions on the diagonal.
3. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.
4. Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.
5. When the chicken is cooked through, prepare bowls of rice.
6. Break the eggs in a bowl and beat.
7. Pour half into the pan from the side of the pan to the middle.
8. When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way.
9. Shake the pan while cooking until the egg is soft set.
10. Slide the mixture from Step 6 on top of the rice, and it's done.
11. You can use a rectangular tamagoyaki pan if that's what you have at home.

bowlful per serving, chicken thigh, onion, stalk japanese, onions, eggs, stock, soy sauce, mirin, sake, sugar

Taken from cookpad.com/us/recipes/153670-creamy-oyako-don-chicken-and-egg-rice-bowl (may not work)