Oyakodon

Ingredients:

You can pretty much add to it what you please, like mushrooms, snow peas, green beans, etc. I have some green beans that are going to turn in a few days so I'm going to use that in here.

2 Chicken Thighs
4 to 5 Green Beans
1 small Yellow Onion (sliced into thin strips)
1 shallot (finely chopped)
Ginger to taste (minced)
Garlic to taste (finely chopped)
2 Eggs (beaten)
1/2 cup Dashi or Chicken Stock
3 Tbsp Soy Sauce
2 Tbsp Mirin
1 Tbsp Sugar
Green Onion for garnish

Step 1:

Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with reletive ease, and then cut around the bone.

Step 2:

Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.

Step 3:

Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.

Step 4:

Once the chicken is cooked, check the flavor and add more of the soy sauce mixture if it needs it. If you prefer a more thicker sauce, add about a Tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden. Flip the Oyakodon onto a bowl of hot rice - follow the recipe for sticky rice on the first page, however, don't cool it off and don't add the vinegar-sugar mixture to it. The heat of the rice should finish cooking the eggs. Garnish and serve.