http://www.grouprecipes.com/12509/oyakodon.html:
Ingredients
1/4 (3/8) cup soy sauce
3/4 (9/8) cup chicken broth
1/3 (1/2) cup mirin (sweet rice wine)
2 (3)medium-sized boneless and skinless chicken breasts, chopped into bite-sized pieces
1 (1,5) medium onion, finely chopped
4 (6) eggs, lightly beaten
4 cups of steamed, medium sized rice (already cooked)
Directions
Already have the hot steamed rice ready (this is about 20 mins by itself)
In a large saucepan, mix the broth, mirin, and soy sauce. Let it come to a boil
Add the onion and chicken. Reduce heat and let simmer for 5 minutes (chicken will look nearly cooked through).
Pour the lightly beaten eggs *GENTLY* into the mixture and cover it well.
Leave for five to seven minutes, or until egg appears to be cooked through.
Serve on top of the steamed rice.
Enjoy!
Observations/Notes:
1. Could remove excessive broth if needed before adding in eggs.
2. No. of eggs should be adjusted according to amount of soup. 6 eggs seem too many for this recipe. 4-5 eggs should be better.
3. Don't overcook eggs or left the eggs in the broth soup for too long.
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