Chop up the chicken into bite-sized pieces. Thinly slice the onion. Coarsely chop the mitsuba. Dilute the menstuyu until it reaches your desired saltiness.
Bring to boil the mentsuyu and 2 teaspoons sugar (unlisted). Add the chicken and onion and cook briefly until the chicken is cooked.
Transfer the mixed ingredients from Step 2 into a small pan about the size for 1 oyakodon serving. Pour 1 beaten egg over the pan.
Cover the pan. After the egg has slightly hardened, pour in the remaining 1/2 egg, then scatter the mitsuba. Cover the pan and turn the heat off immediately.
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Story Behind this Recipe
I've been making this oyakodon for a while now.
-Although the instructions says to use 1 1/2 medium egg, you can use 2 if you're using small eggs. -I've listed the mentsuyu since it's easier to use. When making the seasoning from scratch, please use dashi, sake, mirin, soy sauce, and sugar.