Oyakodon

First we need to prepare the ingredients well. De-bone the chicken thighs and cut into bite size cubes, cut the onions into strips (about 1cm wide) and lastly beat your eggs in a bowl. In a separate bowl, mix your water and hon-tsuyu (1:3).

You can cook all the ingredients at the same time to save time but you will need a large pan. I cooked two servings at a time on a small pan. Its slow but it gets the job done.

Pour your hon-tsuyu mixture onto the pan and wait till it starts to bubble, then add your chicken. When the chicken changes colour add your onions and continue cooking.

Lastly add the beaten egg and cook until the egg is just lightly cooked. The egg is supposed to be a bit runny.

Serve the rice in a bowl and then pour the egg and chicken on the rice like you would a sunny side up egg.

I used chopped leek to add some colour to the food.