Oyakodon

Ingredients

• Chicken, thigh: 450 g (approximately three thighs with the bone removed), cut into bite sized pieces

• Onion, brown: 1 medium onion, sliced

• Soy sauce: 1/3 cup

• Mirin: 2/3 cup

• Dashi: 1 cup

• Eggs: 6

• Spring onion: 2 stalks, julienne (sliced into thin batons)

Method

1. Cut the onion, spring onion and chicken.

2. Mix the ingredients for the sauce together (soy sauce, mirin, dashi)

3. Heat the sauce together in a large frying pan or wok. Once simmering, add the chicken and onion. 

4. Cook for ~5 minutes or until the chicken is mostly cooked. In the meantime, lightly beat the eggs together.

5. Pour the eggs on top of the chicken and onion combination. Continue cooking for two minutes then cover with a pot lid. Continue cooking for another two minutes or until the egg is just cooked through (you can also have the egg a little runny if you prefer)

6. Serve on top of fresh rice and garnish with the spring onion.