Oyakodon Bowl Oyakodon Pairing with Pine Ridge Chenin Blanc & Viognier INGREDIENTS INGREDIENTS ARE FOR 1 SERVING OF OYAKODON BOWL 1 chicken thigh boneless and skinless sliced very thin 1/3 cup of Dashi Stock if you can not find dashi use chicken or fish stock 1 tablespoon of soy sauce 1 tablespoon of mirin (Japanese sweet cooking wine) 1 tablespoon of sake 1 teaspoon of white sugar 2 eggs 2 tablespoon of Mitsoba Japanese herb if you can not find use parsley very similar your favorite white rice (Optional) Togarashi Japanese chili powder for topping (Optional) Scallions sliced thin green parts only for topping (Optional) one raw egg yolk for on top of cooked oyakodon bowl DIRECTIONS 1. All Ingredients are for 1 serving size that is traditional in Japan but you can double up and even make this for 4 people in a larger sauté pan. Start with your boneless skinless chicken thigh shave thin slices against the grain of the chicken to make the chicken pieces more tender. Shaving the thin slices will make for quick cooking. 2. For the Dashi stock if you are not familiar with dashi it is a very mild Japanese fish stock. I made my own dashi stock from dried bonito fish flakes from a brand called Hondashi. It is very simple I used 1 teaspoon of Hondashi and placed it in 1 cup of boiling water that removed from the heat and added the Hondashi just stirred and you have dashi stock. If you can not find dashi stock you can substitute chicken or fish stock in its place. 3. To make the very easy oyakodon sauce combine 1/3 cup of dashi stock with soy sauce, sake, sugar, mirin and stir to combine . This sauce will have a salty sweet savory flavor it is very delicious. I do not add salt because the high sodium content of the soy sauce if you feel like you need more salt please test the sauce after it simmered with the chicken and add at that time. 4. If doing a traditional size serving take out your small 8 inch non stick sauté pan and pour the oyakodon sauce directly into the hot pan on medium high heat. Immediately add your sliced onions and when the liquid in the pan starts to simmer add your shaved chicken and simmer for 5 to 7 minutes flipping over your chicken pieces to make sure they are cook through. After the chicken is cooked through you can taste the sauce to make sure you are happy with the sodium level and sweetness. 5. After your chicken is cooked through add your Mitsuba Japanese herb or parley then Beat your 2 eggs together to combine the yolks and the whites and pour overtop of the chicken and the sauce using your chopsticks as a guide and pour evenly over top of the whole pan. Place a lid on top and cook your eggs to your desired doneness. I like my eggs runny but you can cook your eggs from 1 to 3 minutes 6. After the eggs have cooked to your desired consistency slide the contents of the entire sauté pan on top of your bowl of white rice. You can top with togarashi a Japanese spicy chili powder that I think goes great with this recipe. For extra richness I like to add a raw egg yolk in the center of the bowl and then stir it in for a great rich flavor. You can also slice up the green parts of a scallion and top the bowl for extra flavor. Enjoy for easy traditional Japanese Oyakodon bow..