Oyakodon

On the menu tonight was oyakodon. Oyakodon is essentially a japanese chicken and egg rice bowl. A lot of blogs explain that it literally means "parent (oya) and child (ko)", because both the chicken (parent) and egg (child) are represented in this dish.

Oyakodon is an extremely easy one dish meal to prepare and it took me a little under 30 minutes from preparation to serving dinner, apart from cooking the rice. It's a wonderful fast-cooking dish to prepare if you have nothing but eggs and chicken in the fridge, and you want a nice filling feeling in your tummy.
This is my second favourite donburi dish next to katsu don. The preparation style is pretty much the same, except the chicken meat is not deep fried in this case. Recipe is adapted from justonecookbook.

Ingredients: (for 3 portions)
6 fillets of chicken meat
3 eggs, lightly beaten
2 onions, sliced thinly or cut into rings
Seasoned seaweed

Seasonings:
2/3 cup dashi stock (Japanese soup stock made of dried bonito flakes and dried kelp)
3 Tbsp mirin (Japanese rice wine)
1 tsp soy sauce
2 Tbsp sugar
1 Tbsp sake (optional)

Directions:
1. Cut the chicken meat into bite sizes.
2. In a frying pan, heat the seasoning sauce and bring to boil. Spread the onion into the pan until the onions look soft.
3. Place chicken into the pan, distributed evenly around. Cover the frying pan with a lid and keep the heat on high until the liquid boils. Remove the scum if any.
4. Lower heat and cook until chicken is cook.You can lightly stir the chicken and onion while cooking.
5. Slowly pour the eggs into the pan. Make sure that the eggs are dispersed evenly around. When the egg is about 80% cooked, turn off the heat.
6. Transfer the chicken and egg mixture onto a bowl filled with steamed rice. Garnish with seasoned seaweed. I served my oyakodon with homemade miso soup.