Let's prepare the ingredients for Oyakodon.

Cut the boneless chicken thigh (75g) into one inch pieces.

Next, Slice the onion into quarter inch slices.

Cut the mitsuba parsley into one inch pieces.

Crack 2 eggs in a bowl.

Break up the egg white with chopsticks to help it distribute evenly

and then lightly beat the eggs.

Be careful not to over-beat the eggs

otherwise the silky texture will be lost.

Let's make the Oyakodon.

Dissolve the stock powder in the water

and pour the dashi stock (40~50ml) into a pan.

Add the sake (1/2 tbsp),

mirin (1/2 tbsp),

sugar (1/2 tbsp)

and soy sauce (1 tbsp) to the stock.

Lightly stir the mixture

and turn on the burner.

Add the onion slices

and distribute evenly with the chopsticks.

Cover with a lid

and simmer for 2 to 3 minutes.

Add the chicken pieces

and cover again.

When the chicken is almost cooked,

flip them over with the chopsticks.

Cook the chicken completely

and gradually pour two thirds of the beaten egg into the pan.

Distribute the egg evenly and cover.

Simmer for about 10 seconds,

remove the lid

and pour the remaining egg onto the mixture.

Sprinkle on the mitsuba parsley,

cover

and quickly turn off the burner.

Allow to sit for about 15 seconds

and then place the chicken egg-drop mixture onto the piping hot steamed rice (200g).

Oyakodon literally means "parent-and-child donburi"

as it contains chicken and eggs.

This is a simple and delicious recipe

so you should definitely try it out.

The pan we used in the show is called “Oyako-nabe”

but you can substitute a small pan for it.

Good luck in the kitchen!