Japanese omelet with rice and chicken (oyakodon)

Japanese omelet with rice and chicken (oyakodon)

Ingredients

• Onion 1 head
• Chicken fillet 300 g
• Rice 1/2 cup
• Egg 3 pieces
• Soy sauce 6 tablespoons
• Sugar 2 tablespoons

Directions

1. Peel and cut onions into thin half rings. Heat a skillet over medium heat and add soy sauce.
2. As soon as the sauce starts to boil, add the onion to the pan and sprinkle with sugar on top. Cook, stirring occasionally, for 2-3 minutes.
3. In the meantime, cut the chicken fillet into small pieces - you do not need to chop the meat very much, the finished slices should remain juicy and dense.
4. Place the chicken in a skillet and stir in the sauce. When the meat turns white on one side, gently turn the slices over and simmer for a couple of minutes. Chicken fillet cooks surprisingly quickly.
5. In a separate bowl, beat the eggs until smooth. There is no need to add salt: the soy sauce in which the meat is stewed is already salty enough.
6. Pour the egg mixture into the pan, being careful to cover all the meat evenly. Cover the pan with a lid. Cook the omelette without interfering until the eggs set properly.
7. Place warm rice in a heap on a serving plate and top with an omelet. Can be garnished with green onions. Serve hot.