Oyakodon

Chicken and egg in a tender, slightly emotional hug over rice. “Parent and child” in a bowl — wholesome, nostalgic, and the edible equivalent of calling your mom back.

Ingredients:

• 1 boneless chicken thigh 

• 1 tbsp Sugar 

• 1 tbsp Sake 

• 1 tbsp Mirin 

• 1 tbsp Soy sauce 

• 1 tbsp Dashi stock 

• 2 medium eggs 

• Half Onions sliced 

• Parsley or mitsuba 

• 1 cup Sushi rice 

Directions: 

1. Mix sugar, sake, mirin, sugar, dash and soy sauce and set aside 2. Slice boneless chick thighs 

3. Scramble 2 eggs 

4. In a small pan, add sliced onions and mixed sauce until translucent. 5. Add chicken and cover with lid until fully cooked (5 minutes) 6. Swirl in the eggs and cover with lid until fully cook 

7. Layer the all on a bowl of hot rice 

8. Garnish with Mitsuba or parsley. Serve.