Oyakodon

• 2 boneless, skinless chicken thighs, thinly sliced
• 1 onion, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sake
• 1 tablespoon sugar
• 4 large eggs
• 1 cup dashi broth
• 2 green onions, finely chopped
• Steamed Japanese rice
• Nori (seaweed) strips for garnish (optional)
• Sesame seeds for garnish (optional)

Instructions:

1. Prepare Dashi Broth:
   • In a saucepan, combine dashi broth, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat.
2. Add Chicken and Onion:
   • Add sliced chicken and onion to the simmering broth. Cook until the chicken is cooked through and the onion is tender.
3. Whisk Eggs:
   • In a bowl, whisk the eggs until well combined but not frothy.
4. Pour Eggs Over Chicken:
   • Pour the whisked eggs evenly over the chicken and onion in the saucepan. Cover and cook on low heat until the eggs are just set.
5. Assemble Oyakodon:
   • Spoon the chicken, egg, and onion mixture over bowls of steamed rice.
6. Garnish:
   • Sprinkle chopped green onions over the top.
   • Optionally, garnish with nori strips and sesame seeds for added flavor and presentation.
7. Serve:
   • Serve immediately while hot.
8. Enjoy:
   • Relish the comforting and savory Oyakodon!

This Oyakodon recipe creates a delicious and quick Japanese meal, perfect for any day of the week. The combination of tender chicken, savory broth, and fluffy eggs over rice makes it a satisfying and classic dish.