The quicker, way easier to prep version of KatsuDon. Love that i don't need to bake or fry the protein. But still packs the same flavor punch. This has become my nest's comfort food. 🥣 Ingredients Chix breast, sliced bite-size (smaller is better) 2 large onions (or MORE!), sliced THIN) 2 tbsp Japanese noodle soup (daiso) 2 tbsp mirin (optional) ~1 tbsp Brown sugar 2 tbsp Soy sauce 1 cup Water Cooked Japanese rice 🥣Tools Whisk & bowl Not-so-shallow cooking pot Pot cover Spatula 🥣Steps Add onions to the pot, add 1/2 of the sauce. Fire up to medium heat. Add sliced chicken, make sure its coated in the sauce. Let the chicken cook for 2 minutes, flip on each side. Cover and cook for 6 mins. Add the whisked egg. Cover for 30seconds. Top with spring onion. Turn off heat & transfer to serving bowl of warm rice. Drizzle the remaining sauce and garnish with more green onion. 💡Inspired by: Just One Cookbook (1:37 cook!) & Netflix's The Makanai: Cooking for t...