1⁄4 cuponions, peeled and sliced julienne
1boneless chicken thigh cut into bite-size strips
1⁄8 cupkamaboko (fish cake) cut into strips
2 tablespoonssoy sauce
2 tablespoonsdashi, you can use scratch or instant. In a bind, chicken stock will work.
1 pinchsliced green onions
- Break 2 eggs into a bowl, and lightly beat the eggs, make sure that the whites and the yolk are not completely incorporated. It should look partially separated.
- Combine the onions, chicken, kamaboko, mirin, soy sauce, sake, and dashi in a 6 inch non stick pan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 3 minutes, until the chicken cooks through. Move the pan around as it cooks.
- While the broth is still lightly simmering, pour three-fourths of the egg mixture over the chicken, onions, and broth. Leave the pan still and do not mix for about 1 minute.
- Add the remaining one-fourth egg over the ingredients in the pan. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
- While the oyakodon is resting, portion the rice into a bowl. Gently slide the Oyako into the bowl and garnish with the green onions, furikake and togarashi. Serve immediately.