15-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)

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1. 1Step 1: Combine chicken, soy sauce, mirin, and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.
2. 2Step 2: Crack the eggs into a bowl and gently break the yolks using a pair of chopsticks. Make sure the eggs are lightly beaten with the egg whites still visible.
3. 3Step 3: In a small pan, bring chicken stock to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.
4. 4Step 4: When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.
5. 5Step 5: Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny - the residual heat will continue to cook the eggs. Serve over a bowl of rice, garnish and enjoy!