Oyako don

1 pc Chicken thigh
1/2 pc Onion
4 Eggs

Seasoning (A)
1 cup Water
4 Tbsp Yamaki Kappo Shirodashi
2 Tbsp Sugar

2 bowls Cooked rice
4–5 pcs Mitsuba (Japanese parsley)

1. Cut the chicken into small bite-sized pieces. Slice the onion 3–4 mm thick, cutting against the grain.

2. Combine (A) in a frying pan and bring to a boil. Add the chicken and onion. Reduce to low heat and simmer for 3–4 minutes, skimming off any foam and turning occasionally.

3. Beat the eggs. Pour half of the eggs into the pan, starting from the center and moving outward. Once slightly set, gradually add the remaining eggs in two additions in the same manner. Cook until softly set (slightly runny), then turn off the heat.

4. Serve over bowls of rice and top with 1 inch–long pieces of mitsuba.