Oyako-Don (Chicken And Egg Rice Bowl)

• 4 cups cooked rice, keep warm
• 4 chicken thigh fillets or 2 chicken breast fillets
• 1 onion
• 2 cups dashi stock (Make up according to the directions on your packet)
• 10 tablespoons soy sauce
• 5 tablespoons mirin
• 5 tablespoons sugar
• 4 eggs

1. Cut chicken into small chunks, slice onion.
2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
3. Put the chicken chunks in the pan and simmer on low heat for a few minutes.
4. Add the onion to the pan and simmer a few minutes more.
5. Whisk the eggs in a bowl.
6. Bring the soup back to the boil; pour the eggs over chicken and onion.
7. Turn the heat to low and cover with a lid.
8. Turn the heat off after 1 minute.
9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.

rice, chicken thigh, onion, dashi stock, soy sauce, mirin, sugar, eggs

Taken from www.food.com/recipe/oyako-don-chicken-and-egg-rice-bowl-69260 (may not work)