Oyakodon

Cook in individual portions — one skillet per serving.

Slice the onion into thin half-moons and cut the chicken into small, bite-sized pieces.

Place a skillet over medium heat, pour in 2 tablespoons of soy sauce and 2 tablespoons of water, and bring to a simmer.

Add a quarter of the sliced onion and sauté for 1–2 minutes, stirring occasionally.

Add a quarter of the chicken breast, cook for about 5 minutes, flipping once.

Whisk one egg with a pinch of parsley, then gently pour it over the chicken in the skillet.

Cover with a lid and let cook for about a minute until the whites are just set.