How to make Oyakodon - a simple Japanese chicken and egg rice bowl recipe

Chef Dai demonstrates how to make Oyakodon - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.\r
Ingredients:\r
Chicken Thigh x 1 (deboned and butterflied)\r
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small white onion x 1/2 small\r
Egg x 1\r
Dashi Stock x 5 Tbsp (alternatively use instant stock powder)\r
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Dark soy sauce x 1 Tbsp\r
Mirin x 1 Tbsp\r
Sugar x 1 Tbsp\r
Spring onion x 1\r
Steamed Rice x 1 bowl\r
Thinly cut Nori Seaweed (optional)\r
Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)\r
Takuan pickles\r
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Oyakodon (親子丼), literally means parent-and-child rice bowl. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the f that both chicken and egg are used in the dish.\r
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