This is a short-cut version of the more traditional oyakodon that includes simmering the ingredients in dashi stock.  Oyakodon means “parent and child rice bowl” because it includes both chicken and eggs.  Kind of a creepy title when you think about it.

You start by making sushi rice, which I will go into another time because it is quite a process in and of itself.  So to make the topping, you need the following:

• one small onion
• one portion chicken (I used turkey this time and it was still awesome)
• 3 eggs, beaten
• mirin
• soy sauce

Start by thinly slicing the onion and sauteing it in sesame oil until near caramelization.

Slice the chicken into small and thin slices and add to the pan, cook through.

Pour a couple of swishes of the mirin over the dish and a generous sloshing of soy sauce. Mix well then pour over the eggs.  Use a spatula to keep the eggs from sticking to the sides of the pan as they begin to firm up, mix them in a bit but not too much.

Serve over sushi rice and garnish with toasted sesame seeds and chopped scallions.

So good and so comforting, I could seriously just eat the glazed onions by themselves.