4 ccooked white rice
1 lbchicken breast or thighs, thinly sliced
1 largeonion, sliced into thin strips
1 ccups soup stock (dashi) (i substitute 1 cup of chicken stock and a tbsp. of fish sauce from the asian market)
5 Tbspsoy sauce
4eggs, lightly beaten
3green onions, thinly sliced
How to Make Oyako
- Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat.
- Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for 5 minutes. Add onion slices to the pan and simmer for 5 more minutes.
- Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat.
- To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.