Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast

• 1/2 Onion
• 1/2 Carrot (if you like)
• 1/2 cut Chicken breast
• 1 tbsp Katakuriko
• 1 dash Granulated Japanese style dashi (soup base)
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 1 tsp Sugar
• 200 ml Water
• 3 Eggs

1. Finely chop the onions and carrots.
2. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like )
3. Heat up a frying pan that's been coated with oil, and saute the veggies first.
4. Sprinkle with dashi stock during the process to make them soften.
5. Cook it on about a medium heat all the way to the end.
6. Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken.
7. Spread it out so that it doesn't stack up.
8. Don't mess with it too much.
9. Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium.
10. Prepare the whisked egg batter while you wait.
11. Open the lid and stir in the whisked egg.
12. Immediately cover with a lid and cook for 40-50 seconds.
13. Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid.
14. It's done in under 10 minutes from start to finish!
15. Enjoy it piping hot over rice.
16. I heated the one shown in the photo up for 1 minute so the kids would eat it too.

onion, carrot, chicken breast, katakuriko, soy sauce, mirin, sugar, water, eggs

Taken from cookpad.com/us/recipes/188393-tender-fluffy-and-creamy-oyakodon-egg-and-chicken-rice-bowl-made-with-chicken-breast (may not work)