Oyakodon: japanese chicken and egg rice bowl

Ingredients

• 100 g chicken, cut into bite sized pieces
• medium, white onion, sliced
• 2 eggs, lightly beaten and divided
• 2/3 cup dashi soup
• 1 1/2 tablespoon soysauce
• 1 1/2 tablespoon sake
• 1 tablespoon sugar
• 1 tablespoon mirin
• Japanese Parsely

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Preparation

• In a bowl, mix dashi, soysauce, sake, sugar and mirin.
• Heat pan and add the mixture, bring to a boil.
• Add onions, cover until turns transparent.
• Add chicken, cover until tender.
  
• Add half of the egg, lightly stir, cover for a couple of seconds.
• Add the rest of the egg, lightly stir, sprinkle with japanese parsely/spring onions, cover again until egg is cooked .
• Pour into a bowl with rice. Serve.

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