Oyakodon - Japanese chicken & egg rice

After making Japanese beef rice (click here for recipe), I want to make chicken rice :) 

Using chicken thigh is the best, since the meat is really tender and smooth, serving with silky egg is wonderful!

Ingredients (2 servings)
2 tsp soy sauce
1 tbsp mirin
2 tbsp dashi stock, click here for recipe
1/8 tsp sugar

50g chicken thigh, no skin no bone*
50g onion

2 stalks parsley, cut into 2cm pieces

2 eggs

rice


Toppings:
shredded Nori seaweed
1 fresh egg yolk

*We used 100g chicken thigh since we eat this dish as unique dish

Instructions
1. Prepare the rice, with slightly less water => the broth will soak the rice & make it softer when serving

2. In a medium-small sauce pan, place soy sauce, mirin, dashi stock and sugar, mix well so that sugar dissolved completely in the pan

3. Slice chicken thigh into small pieces, place them into the sauce pan, flip the chicken to another side so both side soak the sauce

4. Slice onion finely and separate between layers
Place them into the pan

5. Turn on the heat to boil the chicken, cover with a lid

Meanwhile, in a mixing bowl, eat the eggs briefly

6. When the chicken starts turning its color to become cooked, flip the chicken to the other side

When it's nearly cooked, add in parsley

7. Distribute the beaten egg over the pan, let it cook until 50% done to have silky egg effect when serving

Note: for safety reason, you can cook the egg completely

8. Place rice on a serving bowl

Then place the chicken egg mixture onto the rice

9. If you add an egg yolk, make a little hole in a center of the bowl, place the yolk

You can also add the shredded nori seaweed 

Enjoy!