oyakodon
- 100-300g chicken, sliced into forkable chunks
- 1 large onion (or 2 small)
- optional carrots
- dashi (or in a pinch, chicken stock)
- shoyu
- mirin
- optional sake
-
2 eggs
-
fry chicken to brown the outside, then reserve
- fry onions, carrots, any other veggies
- add stock, mirin, optional sake, shoyu until it looks ok
- lay chicken on top and boil/steam, covered
- pour over beaten eggs and cook
- serve over rice