Oyakodon (Japanese Chicken & Egg Rice Bowl)

In a pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer.

Add sliced onion and cook 2–3 minutes until softened.

Add chicken and simmer until cooked through (about 5 minutes).

Lightly beat 2 eggs. Pour over chicken and onion. Cover and cook 1–2 minutes, until eggs are just set but slightly runny.

Place hot rice in bowls, slide chicken and egg mixture on top.

Garnish with green onions and parsley/mitsuba.

Enjoy !