Oyako Donburi

Mix – do not beat – eggs in a bowl lightly and set aside. Cut chicken into 1/4-inch pieces. Chop onions diagonally into 1-inch (2.5cm) lengths.

Combine ingredients for sauce in a medium-sized cast iron skillet. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes. Add onion and simmer 1 minute longer. Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. Do not stir. Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.

Put portions of hot rice into individual donburi bowls (deep soup bowls). With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will soak down into rice, but the dish will not be soupy. A traditional Donbouri bowl will have a lid to aid in final cooking. if you do not have a lid for your bowls use a small plate. Serve immediately.

Enjoy