Yama - Oyakodon

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Ingredients

Preparation

Cook the Itamae Rice by following the instructions on the packaging.
Mix the Tsuyu no Moto with water in a frying pan together with the soy sauce and sake.
Peel the onion and cut into half rings. Add the onion to the broth and cook for circa 5 minutes.
Cut the chicken thighs into thin strips, add to the broth and cook on low heat for circa 5 minutes.
Finely chop the spring onion and add half to the pan.
Lightly whisk 4 eggs together and pour into the pan.
Cover the frying pan with a lid and cook for circa 3 minutes over medium-high heat.
Divide the contents with chicken over the rice and make a well in the middle, into which you add a raw egg yolk. Sprinkle with spring onion and a little Shichimi Togarashi.