Oyakadon (Japanese Chicken and Egg Bowl)

This oyakadon (Japanese Chicken and Egg Bowl) is easy and simple to make for one-person meals. Whip up the sauce in just a few seconds, and cook everything in one pan! If you like your oyakadon more saucey, double up on all the sauce ingredients! Also, feel free to add an extra egg if you prefer a smoother scramble! Enjoy! 

Makes 1 serving

Ingredients:

• 1 egg, scrambled (two if you like it extra eggy)
• 1 deboned chicken thigh, cut into bite sized pieces
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp dashi + 1Tablespoon water
• 1 tsp mirin
• 1 tsp cooking sake
• half small onion, sliced
• scallion, chopped for garnish (optional)
• rice 

Directions:

1.    In a small bowl, mix together soy sauce, sugar, dashi and water, mirin and cooking sake. 

2.     Heat a small pan over medium heat. Add cooking oil and cook chicken until almost cooked through.         Once chicken is cooked, add prepared sauce.

3.     Add in scrambled egg over sauce and turn off heat.

4.    Serve over warm rice. Garnish with scallion if desired.