Classic Oyakodon by Tanerxaydin

Ingredients

• 250g cooked rice
• 200g chicken, cut into bite-sized pieces
• 1 small onion, thinly sliced into rings
• 2 eggs
• 80ml dashi
• 2 tbsp dark soy sauce (for sauce)
• 2 tbsp sake
• 20ml mirin
• 1/4 tsp sugar
• 1 green onion, sliced (for garnish)
• 1 tbsp dark soy sauce (for egg mixture)
• 1 tsp sesame oil (for egg mixture)
• 1/2 tsp (adjust to taste) shichimi togarashi (japanese spice mix, for garnish)

Instructions

1. Slice the onion into thin rings and cut the chicken into bite-sized pieces.
2. In a small bowl, whisk together the dashi, 2 tbsp dark soy sauce, sake, mirin, and sugar to create the sauce mixture
3. In a pan over medium heat, add the sliced onion and chicken pieces. Pour the prepared sauce mixture over them.
4. Cover the pan halfway with a lid and let everything simmer for 7-8 minutes, or until the chicken is cooked through and the onions are soft.
5. Lightly beat the eggs, then mix in the 1 tbsp dark soy sauce and sesame oil
6. Pour the egg mixture evenly over the simmering chicken and onions. Lower the heat slightly and cook for 1-2 minutes, until the eggs are set to your desired level of doneness (slightly runny for traditional Oyakodon).
7. Place the cooked rice in a serving bowl, then carefully spoon the chicken and egg mixture over the rice.
8. Garnish with sliced green onions and a sprinkle of Shichimi togarashi before serving.