Oyako-don (Chicken and Egg on Rice)

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1. 1Step 1: Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat.
2. 2Step 2: When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked.
3. 3Step 3: Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
4. 4Step 4: Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny. By then, you should have a small amount of sauce still left at the bottom.
5. 5Step 5: Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
6. 6Step 6: Repeat for other two bowls.
7. 7Step 7: Add all the sauce ingredients to a large frypan over medium heat.
8. 8Step 8: Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
9. 9Step 9: After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.