Oyako means parents and children in Japanese, and oyakodon is a traditional Japanese rice bowl topped with simmered chicken and egg.

INGREDIENTS

4 cups steamed rice
3/4 lb chicken thighs or chicken breasts, cut into bite-size pieces
1 onion, thinly sliced
1 2/3 cups dashi soup stock
7 Tbsp soy sauce
4 Tbsp mirin
3 Tbsp sugar
4 eggs
nori dried seaweed *optional

PREPARATION

Put dashi soup stock in a large skillet and put on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken and simmer on low heat for a few minutes.
Add onion slices and simmer for a few more minutes.
Lightly beat eggs in a bowl.
Bring the soup to a boil, and pour the eggs over chicken and onion.
Turn the heat down to low and cover with a lid.
After about one minute, turn off the heat.

Serve steamed rice into individual deep bowls, then serve simmered chicken and egg on top of the rice. Sprinkle strips of dried nori on top if you would like.