Oyako-don

Yield: 2 pax portion

Ingredients

400g Chicken Thigh, cut into bite size pieces

Seasoning (Sake (1 tsp), Salt, Pepper)

1/2 medium Onion, sliced thickly

100ml Water

1 Tbsp White Dashi Powder (I use 1 packet 8g Hondashi Powder)

4 Tbsp Mirin

2 tsp Sugar

1/2 tsp Vinegar (Optional)

4 eggs, beaten roughly

Instructions

1. Cut chicken tight into bite sized pieces and marinate in sake, salt and pepper to remove chicken odour and enhance flavour

2. Slice onion into thick strips

3. To make the sauce, mix water, white dashi power, mirin, sugar and vinegar (optional) into a skillet

4. Add in onions and chicken and simmer with lid on over medium-low heat until chicken is cooked and onions soften

5. Add the beaten egg in two batches, pouring over and placing the lid back to simmer in between

6. Serve with rice

Adapted from: Hirochi🧑‍🍳ひろち