Oyakodon (Chicken and egg rice bowl)
Simply multiply recipe to cater for more. I like to cook mine individually.
boneless skinless chicken thigh
cut into 1 inch cubes
Dash of white pepper
Chinese parsley or wild Japanese parsley
Add dashi, sugar, mirin, soy, and sake into a pan and bring to boil.
Add in onion and garlic, then cook for a minute.
Add chicken, cover and lower heat to med.
Cook until chicken is cooked through, flipping halfway.
Pour in egg, lower heat to med low, sprinkle the chinese parsley on top, and cover.
Allow to cook until egg is almost cooked through. (30 sec to 1 minute).
Remove from heat and pour everything over rice.
Adapted from japanesecooking101