Oyakodon

• 1 lbchicken thighs, sliced
• 4 eggs
• 1 onion, sliced
• 0.25 cupsoy sauce
• 2 cupscooked rice

Instructions

1. 1

   Brown the chicken thighs in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook eggs and onion in the same pot until softened and fragrant.

3. 3

   Return the chicken thighs, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Oyakodon taste finished.