Oyako Danbury (Chicken-'n-Egg on Rice)

1. 1

   Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.

2. 2

   Cut boned chicken into 1/4-inch pieces.

3. 3

   (Leftover cooked chicken can be used.)

4. 4

   Wash and clean onions; cut diagonally into 1-inch lengths.

5. 5

   Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat.

6. 6

   Add chicken and simmer, uncovered, for 5 minutes.

7. 7

   Add onion and simmer 1 minute longer.

8. 8

   Stir eggs and pour gently in a steady stream around chicken.

9. 9

   Let eggs spread naturally; do not stir.

10. 10

    Keep heat at medium-high until the eggs start to bubble at the edges.

11. 11

    Stir once.

12. 12

    Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.

13. 13

    Serve immediately.

14. 14

    Good with hot green tea.

* Per serving · 4 servings · Values may vary.