Oyakodon

I just made some delicious oyakodon, which is a chicken and egg mixture on rice. The name 'oyakodon' literally means 'parent child bowl' (which is kind of disgusting when you think about it). Actually, my oyakodon tasted better than a store-bought one, because I could ensure the chicken was good-quality meat (not with big pieces of skin, fat, etc -_-).

You can see what oyakodon looks like here on Google Images.

Here is the recipe. ^_^

This will make 3-4 servings.

Ingredients
lots of steamed rice
chicken breast/thigh (I don't know how much I used, maybe 300g or so)
1/2 leek (I used half an onion instead, frying it before adding it to the dish)
1 bunch mitsuba/trefoil (I forgot to buy this so I left it out)
4 eggs
1 1/4 cup 'dashi' stock
3T mirin
3T soy sauce

Method

1. Cut the chicken into small cubes. Slice the leeks thinly, diagonally. Cut the roots off the mitsuba and chop roughly.
2. Beat the eggs in a bowl.
3. Put the dashi stock, mirin and soy sauce in a saucepan, and bring to a boil. Then add the chicken, and reduce the heat to medium.
4. When the chicken is almost cooked, add the beaten egg, pouring it over the top with a circular motion.
5. When the egg is half-cooked, turn off the heat and add the leeks and mitsuba.
6. Put steamed rice in bowls, and put the 'oyako' mixture on the top.

I also seasoned it with a bit of salt and pepper.

おいしい！ (Delicious!)