Japanese Chicken and Egg Rice Bowl (Oyakodon)

Instructions:

1. In a large pan, heat the chicken stock or Dashi stock over medium heat. Add the sliced onion and cook until it's translucent.
2. Add the chicken thighs to the pan and cook until they're no longer pink.
3. In a small bowl, combine the soy sauce and sugar. Stir until the sugar is fully dissolved. Pour this mixture over the chicken thighs.
4. Crack the eggs into a bowl, beat them lightly, then pour them over the chicken and onion in the pan. Cover the pan and let it cook for about 2-3 minutes, or until the eggs are set to your preference.
5. Scoop some of the cooked Japanese rice into four bowls. Top each bowl with a portion of the chicken and egg mixture. Garnish with spring onion and optional nori strips.
6. Serve your Oyakodon warm and enjoy this traditional Japanese breakfast dish.