Oyako Donburi (chicken and egg over rice)

Yummm. Another one of my favorite dishes! I did not know this was so simple to make until I stumbled upon my ex-classmate's mouthwatering food blog. Who would have thought that she'll be sharing recipes with me across the pacific ocean. While I still need to work on my picture taking skills, believe me, this dish taste wayyyy better than it looks. Anything that has dashi in it will have my mouth salivating.  I like how the sliced onions lend its sweetness to this dish and the simmering sauce from the dashi is coated over the rice like a gravy.


Recipe (2 servings)
1. Rice for two people cooked and kept warm in two separate bowls
2. Approximately 1/2 pound of cubed chicken thigh fillet or breast
3. 1 medium sized onion sliced
4. 2 eggs  (do not crack yet)
5. Chopped spring onions for flavoring and garnishing


 Simmering Sauce
1. 1/2 cup dashi. If you are a big fan of dashi like me, use 3/4 cup
2. 1.5 tbsp mirin
3. 1 tbsp light soya sauce
Mix everything together and taste it to see whether it is to your liking


Directions
1. Heat oil in a pan and brown the chicken Set chicken aside
2. Stir fry the onions in the same pan until it's translucent and cooked to your liking. Set onions aside
3.  Divide the portion of chicken and onions into two portions
4. On medium heat, add in the first portion of the chicken and onions and pour in half of the simmering sauce. Cover and cook for around 1-2 minutes
5. Throw in the spring onions and crack one egg into the same pan. Cook the egg until the egg white starts to set. Slowly pour the mixture into the warm bed of rice and add more spring onions for garnishing
6. Repeat step 5 again for second portion


Itadakimasu!