oyakodon

ingredients

• 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

directions

1. fry chicken to brown the outside, then reserve
2. fry onions, carrots, any other veggies
3. add stock, mirin, optional sake, shoyu until it looks ok
4. lay chicken on top and boil/steam, covered
5. pour over beaten eggs and cook
6. serve over rice