OYAKODON: 130grams Chicken breast or thigh fillet(skinless) 40 grams White onion 100-120 ml donburi sauce *Heat up and simmer for 3-4 minutes till meat is cooked * Pour in 2 pcs egg(slightly beaten) *Cook for another 2-3 minutes or until egg white is done *Transfer to a bowl with rice *Top with finely chopped spring onion and benishoga (picked ginger)