1 ½ tbsp soy sauce
1 ½ tbsp water
1 ½ tbsp mirin
1 ½ tbsp sugar
1 tbsp oil
½ yellow onion (sliced)
2 pcs boneless chicken thigh (cut into bite size)
90 g kimchi
salt to taste
pepper to taste
2 eggs (beaten)
200 g cooked rice
1 stalk spring onion (chopped)
1 tsp sesame seeds
Slide the oyakodon on the rice and garnish with chopped spring onions and sesame seeds. Serve hot.