Quick and Easy Oyakodon Bowl

Firstly, combine the rice and water in a saucepan and bring to a rolling boil. Next, lower the heat to a moderate level, cover the saucepan, and let it simmer for 20-25 minutes or until the rice is cooked through and all the liquid has been absorbed.

Secondly, heat the chicken stock in a small saucepan over high heat. Once boiling, stir in the soy sauce and brown sugar until the sugar has fully dissolved. Then reduce the heat to a low setting and keep it warm.

Thirdly, heat several tablespoons of the chicken sauce in a skillet over medium heat. Add the sliced onion and shiitake mushrooms to the skillet, stirring constantly until they have softened and cooked through, approximately 3 minutes. Add the chicken to the skillet along with some green onions and a few more tablespoons of the sauce, continuing to cook until the chicken is no longer pink in the center, roughly 5 minutes.

Fourthly, spread the cooked chicken mixture evenly across the skillet. Pour a beaten egg over the top of the chicken, and then sprinkle some snow peas over it. Reduce the heat to a moderate level and let the egg cook until it has firmed up, no longer runny, about 3 minutes.

Finally, divide the cooked rice between two bowls and spoon the egg mixture evenly over the top of each bowl. Pour some additional chicken sauce over the rice to serve.