Oyakodon (Japanese Chicken and Egg Rice Bowl)
Japanese comfort food, Oyakodon is chicken simmered in a sweet and savory dashi stock, finished with egg, and served over cooked rice in a bowl.

A big skillet with medium heat is used to heat the oil.

Add the chicken and cook for about 5 minutes, or until it starts to brown.

Cook and stir the onion for about 5 minutes, or until it turns translucent.

Add the stock, soy sauce, mirin, and brown sugar, and stir until the sugar is dissolved.

Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly reduced.

Pouring the eggs into the hot stock mixture after they have been thoroughly beaten in a bowl.

Cover the skillet, lower the heat, and steam for about 5 minutes, or until the egg is cooked.

Get rid of the heat.

Place equal portions of the soup mixture on top of the rice in each of the four large soup bowls.