Oyakodon (japanese Chicken And Egg Rice Bowl)
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Instructions
Cook steamed rice.
Put dashi soup stock in a large skillet and put on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken and simmer on low heat for a few minutes.
Add onion slices and simmer for a few more minutes.
Lightly beat eggs in a bowl.
Bring the soup to a boil, and pour the eggs over chicken and onion.
Turn the heat down to low and cover with a lid.
After one minute, turn off the heat.
Put steamed rice into deep serving bowls, then serve simmered chicken and egg on top.
