Easy Oyakodon (Chicken and Egg Rice Bowl)

Steps

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1. 1
   In a pot, cook the onion, chicken, and shiitake mushrooms together, seasoning with bonito soy sauce and regular soy sauce. This replaces the need to make traditional bonito dashi, with the soy sauce added to boost the saltiness.
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2. 2
   Crack two eggs and add them in two batches. For the first addition, beat the egg well so it binds with the onion, chicken, and mushrooms.
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3. 3
   For the second addition, don't beat the egg fully — keep it loose and silky so the finished dish shows both white and yellow for a nicer look.
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4. 4
   Turn off the heat, cover the pot, and let it rest for about 10 seconds so residual heat finishes cooking the egg before serving.
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