MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 12-Minute Oyakodon
 Categories: Poultry, Vegetables, Rice
      Yield: 2 servings
 
      2    Chicken thighs; cut to thin,
           - bite-sized pieces
      4 lg Eggs
      1 sm Onion; thinly sliced

MMMMM-----------------------OYAKODON SAUCE----------------------------
  2 1/3 tb Tsuyu base (concentrated
           Seasoned dashi)
    3/4 c  Water; see note 1

MMMMM--------------------------TO SERVE-------------------------------
      2    Servings steamed rice
      1    Green onion or mitsuba
           - (Japanese parsley); chopped
           Sesame seeds, togarashi
           - (optional)
 
  Make the sauce: Mix the tsuyu base with water and set it
  aside.
  
  Simmer onions and chicken: Heat a pan over medium heat
  and add the thinly sliced onions and chicken thighs.
  Pour in the oyakodon sauce and let it simmer together
  until the chicken is fully cooked and the onions have
  softened, about 5 minutes.
  
  Add the eggs: Lightly beat the eggs in a container with
  a spout for easy pouring. Drizzle the eggs onto the
  chicken and onions and then top with chopped green
  onions. Cover the pan and let the eggs cook to your
  preferred level of doneness, 1 to 3 minutes.
  
  Add to rice bowls: Portion the steamed rice into large
  bowls. Top each rice bowl with the chicken and egg
  mixture and any remaining sauce. Garnish with sesame
  seeds and togarashi if using. Serve and enjoy!
  
  Recipe by Jessica Gavin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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