Oyakodon: Japanese Chicken and egg on rice

I was feeling bored one day, and asked on Twitter what recipes people would like to see, and one of our followers asked for an Oyakodon - Japanese chicken and egg on rice.  

Well, here it is!  This recipe is for 1 serving, so multiply as required for additional serves.  This recipe is quite light in taste, so feel free to add more of each ingredient, or add additional ingredients like leek, to enhance the flavour of the soup base. (You can also add a packet of dried bonito flakes).  

Ingredients
Chicken - 100 grams (I prefer chicken thigh)
Onion - 1/4
Egg - 1
Soy Sauce - 1.5 tablespoon
Mirin - 1 tablespoon
Sake -1/2 tablespoon
Sugar - 1/2 tablespoon

Method
1) Boil 70ml water in a pot
2) Dice up chicken to bite sized pieces and place in the water.  
3) When it starts to boil again, add the soy sauce, mirin, sake, onion and sugar into the pot
4) Whisk an egg in a separate bowl and pour over the boiling mixture just before you want to serve
5) Turn off heat and cover for a few minutes or until you think the egg is the way you want it.  







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