Oyakodon

• 1/2 cup short grain rice
• salt
• rice wine vinegar
• mirin
• 3 tablespoons sake
• 7 ounces chicken
• 9/16 cup vegetable broth
• 1 tablespoon sugar
• 1 onion
• 3 tablespoons soy sauce
• 2 eggs

1. Steam the rice (use the rice cooker if you have one!) and season it with a pinch of salt, 1 tablespoon of rice wine vinegar and a teaspoon of mirin. Mix well and set the rice aside to keep warm.
2. In a bowl, add 1 tablespoon of sake to the chicken pieces.
3. Heat the broth with the sugar, remaining sake, and soy sauce. When the broth boils, add the onion and chicken. Cook until the sauce becomes creamy.
4. In a nonstick saucepan, break the eggs and cook them with a pinch of salt, making sure the yolk is creamy.
5. Place the rice in a bowl, add the chicken on top with the cooking sauce and the eggs.
6. Garnish with some chopped green onion and serve hot.

short grain rice, salt, rice wine vinegar, mirin, sake, chicken, vegetable broth, sugar, onion, soy sauce, eggs

Taken from www.yummly.com/recipe/Oyakodon-518375 (may not work)