A classic Japanese Oyakodon recipe featuring tender chicken, sliced onions, and eggs simmered in a savory dashi-based sauce, served over hot short-grain rice.
1. Slice onions, scallions, and cut chicken thigh into bite-sized pieces.
2. Heat together water, hondashi, soy sauce, sake, mirin, and sugar in a small pan on medium heat.
3. Once it comes to a simmer and the sugar is dissolved, add the onions and chicken. Cook the chicken for 6-8 minutes until fully cooked through then add sliced scallions on top.
4. Lightly beat two eggs making sure the whites and yolk are still separate. Slowly pour in the eggs over everything and cover with a lid for a minute or two.
5. Once the eggs are cooked through, pour it on top of a bed of hot short-grain rice, and garnish with shredded nori.
