Oyako means a parent and a child in Japanese. Oyakodon is a rice bowl topped with simmered chicken and eggs. It's a popoular menu at traditional Japanese restaurants.

Ingredients:

* 4 cup steamed rice

* 3/4 lb chicken thighs or chicken breasts

* 1 onion

* 1 2/3 cups soup stock (dashi)

* 7 tbsp soy sauce

* 4 tbsp mirin

* 3 tbsp sugar

* 4 eggs

Preparation:

Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.