Our Family's 'Oyako-don' Chicken and Egg Rice Bowl

• 1 medium Onion
• 600 grams Chicken (thigh or breast meat)
• 1 tbsp Vegetable oil
• 2 tbsp Sake
• 200 ml Dashi stock
• 3 tbsp Sake
• 3 1/2 tbsp plus Sugar
• 3 1/2 tbsp plus Soy sauce
• 6 Egg
• 1 as much (to taste) Shredded nori seaweed
• 1 Shichimi spice

1. Saute the sliced onion in vegetable oil.
2. Once the onions are translucent, add the bite-sized chicken and cook.
3. Sprinkle 2 tablespoon of sake.
4. When chicken has cooked, add the seasonings and simmer.
5. Beat the eggs and pour over the chicken and onions.
6. Cover the skillet with a lid and steam for 1~2 minutes.
7. If you like fluffy eggs, remove from the heat earlier.
8. Sprinkle seaweed and shichimi spice right before serving.

onion, vegetable oil, sake, stock, sake, sugar, soy sauce, egg, much, shichimi

Taken from cookpad.com/us/recipes/142908-our-familys-oyako-don-chicken-and-egg-rice-bowl (may not work)