Oyako-Don (Chicken And Egg Rice Bowl) - cooking recipe

Ingredients

4 cups cooked rice, keep warm
4 chicken thigh fillets or 2 chicken breast fillets
1 onion
2 cups dashi stock (Make up according to the directions on your packet)
10 tablespoons soy sauce
5 tablespoons mirin
5 tablespoons sugar
4 eggs

Preparation

Cut chicken into small chunks, slice onion.
Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
Put the chicken chunks in the pan and simmer on low heat for a few minutes.
Add the onion to the pan and simmer a few minutes more.
Whisk the eggs in a bowl.
Bring the soup back to the boil; pour the eggs over chicken and onion.
Turn the heat to low and cover with a lid.
Turn the heat off after 1 minute.
Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.