Chef Dai demonstrates how to make Oyakodon - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.\rbrIngredients:\rbrChicken Thigh x 1 (deboned and butterflied)\rbr\rbrsmall white onion x 12 small\rbrEgg x 1\rbrDashi Stock x 5 Tbsp (alternatively use instant stock powder)\rbr\rbrDark soy sauce x 1 Tbsp\rbrMirin x 1 Tbsp\rbrSugar x 1 Tbsp\rbrSpring onion x 1\rbrSteamed Rice x 1 bowl\rbrThinly cut Nori Seaweed (optional)\rbrMitsuba herb x 2 stalks, cut into 2cm pieces (optional)\rbrTakuan pickles\rbr\rbrOyakodon (親子丼), literally means parent-and-child rice bowl. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the f that both chicken and egg are used in the dish.\rbrIf you enjoyed watching this recipe, give it a thumbs, share and click the subscribe button to see more videos.