Oyakodon

serve with miso soup, salad, and Japanese side dishes

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Step 1

In a hot pan, saute the chicken and onions in light amount of oil/fat until chicken is cooked thoroughly. Cover with kakejiru then bring to a simmer. Add mitsuba and egg in a swirling motion, continue agitating the egg in the dashi to create wisps. When the egg is about 75% cooked, remove it from the heat and serve over a generous portion of short grain rice.