Japanese Oyakodon (Chicken and Egg Rice Bowl)

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1. 1Step 1: Mix soy sauce, mirin, dashi stock and water together in a bowl to create the sauce base.
2. 2Step 2: Add sugar and mix until dissolved.
3. 3Step 3: Slice onion into thin pieces and cut chicken thigh into small nugget-sized pieces (make sure to cut in equal thickness to ensure even cooking).
4. 4Step 4: Divide all ingredients in half (in order to cook one serving at a time).
5. 5Step 5: Add one portion of sauce to pan.
6. 6Step 6: Add one portion of onion slices and chicken to sauce. Cover the pan and heat on high until boiling.
7. 7Step 7: Once boiling, reduce heat to a simmer. Cover the pan again and cook for 5-10 mins, turning the pieces of chicken about halfway through.
8. 8Step 8: Once the chicken is no longer pink, beat one egg and then add to the pan.
9. 9Step 9: When the egg is almost fully cooked (only slightly runny), turn off the heat and slide the cooked mixture over a bowl of rice.
10. 10Step 10: Optional: Garnish with parsley or herb of your choice.
11. 11Step 11: Repeat steps 5-10 for second serving.