Creamy 'Oyako Don' Chicken and Egg Rice Bowl

1. 1

   Mix together all the flavoring ingredients listed from the dashi stock to the sugar.

2. 2

   Slice the onion, and cut the Japanese leek and green onions on the diagonal.

3. 3

   Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.

4. 4

   Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.

5. 5

   When the chicken is cooked through, prepare bowls of rice.

6. 6

   Break the eggs in a bowl and beat.

7. 7

   Pour half into the pan from the side of the pan to the middle.

8. 8

   When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way.

9. 9

   Shake the pan while cooking until the egg is soft set.

10. 10

    Slide the mixture from Step 6 on top of the rice, and it's done.

11. 11

    You can use a rectangular tamagoyaki pan if that's what you have at home.

* Per serving · 4 servings · Values may vary.