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Use of slices chickens.
Prepare onion slices.
Use of oil.
Use of each coriander and celery slices.
Prepare of chicken stock.
You need to prepare of mirin.
Provide of Japanese seasoning or dashi. If not used sukiyaki sauce.
Prepare of soy sauce.
Provide eegs.

I like to use a little bit more broth than is typical—I start with about a cup for every three eggs—because I like to simmer it down to tenderize the onion and to concentrate the flavor of the stock. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk).

In the heating pot add oil fry in chickens, keep frying till cooked.
Add onion and add chicken stock let's boil till onion get soft.
Add mirin, dashi and soy sauce let's simmer for 5 minutes then add beaten eegs into the sure face gentle ..
Add cerely and coriander cover with low heat till the soup get down little..
If you like more sweet add more mirin served on rice.

In Japan, oyakodon is probably the most popular of all donburi, or rice bowl dishes. Oyakodon, Japanese Chicken and Egg over Rice. Scroll down for the YouTube video. Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth.

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