Oyakodon (Chicken and Egg Rice Bowl)
100 g chicken thigh
80g soup stock
2g mitsuba (Japanese wild parsley)
700g bonito soup stock
250g soy sauce
500g sweet sake
Cut onion and put in a pot. Cut chicken meet in bite-size and put in.
Put soup stock in the pot and cook with medium heat until the chicken meat is fully cooked.
After checking the meat, put in the egg by moving it in circle.
When the egg comes to your favorite hardness, stop the heat and place the contents on top of a bowl of rice and sprinkle on the mitsuba as a finishing touch.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz