Today I am sharing my recipe on how to make Oyakodon. This dish in Japanese means mother and child, mother being the chicken and child being the egg. I think its an odd name because it sounds cute and cruel at the same time! If you like my video, please Like and Subscribe: https://bit.ly/36q10op Tips: So I love making this dish on busy weeknights because it only uses one pan, and is ready in less than 30 minutes. Sometimes I cut up extra chicken to bite size pieces and freeze it. I simply defrost it before I cook, it saves a lot of time! Serves 2 Ingredients: 1 tsp toasted sesame oil 3 Chicken thighs (.5 lb or 230 g) // Cut into bite sized pieces 1in cubes or smaller ¼ of a white onion // wedged and halved 1 + ½ Tbs Soy Sauce 1 + ½ Tbs Mirin 1 + ½ Tbs Sake 1 Teaspoon sugar ⅓ 1tbs/ 100ml Dashi 2 Eggs // beaten Green onions Cilantro (In Japan, an herb called Mitsuba is used but Cilantro works well as a substitute) Link to Dashi powder: https://amzn.to/2S2a50D Togarashi garnish in the end: https://amzn.to/2OeCcZp ----------- Huge thanks to my friend for this original tracks Music by Yamill - https://soundcloud.com/yamill ----------- Equipment used Fuji XT-2: https://amzn.to/36snYvp Fuji 35mm lens: https://amzn.to/36stFJy Fuji 56mm lens: https://amzn.to/2WABRTv Benro Travel Tripod: https://amzn.to/36kXL1L Manfroto Tripod: https://amzn.to/2PHbFoW ----------- Follow me! https://www.instagram.com/soyandpepper_ #soyandpepperrecipes #onepanmeals #japanesehomecooking #oyakodon #Japaneserecipes