Oyakodon

In Japanese oyako literally means “parents and children” and don is short for "donburi," which is food served on top of rice in a bowl. This recipe calls for boiled chicken covered with beaten egg (hence the “parent/child” metaphor). Many udon restaurants serve Oyakodon in Japan.

Yield: 2 servings
Time: 15 minutes

Ingredients

• 0.4 lb of chopped chicken
• 1/2 medium onion (sliced)
  
• 2 beaten eggs

Spices

• 3 tsp mirin
• 3 tsp soy sauce
• 1 tsp sake
• 2 tsp sugar
• 1 tsp hondashi
• 2 tsp chopped seaweed (optional)
  

Preparation

1. Boil 1 cup of water in frying pan, add hondashi
2. Add mixed spices (mirin, soy sauce, sake and sugar) then mix in onion and chicken
   
3. After the mixture boils, cover for 5 minutes over medium heat
   
4. Drizzle egg over mixture and cover again for 30 seconds on high (longer if you prefer your eggs well done)
   
5. Serve in a bowl over steamed rice
   
6. Sprinkle seaweed on top(if desired)