avoids asking the question, “Which came first, the chicken or the egg?” and just gives you both! Boneless chicken pieces are gently simmered in a broth that includes soy sauce, sake, and Japanese sweet rice wine. Once the chicken is cooked, lightly beaten egg is added to the mix for a final minute of so, just so the egg is barely cooked. This chicken and egg mix is then served in a bowl on top of white rice. “Oyakodon” means “parent and child rice bowl,” which is quite a clever name for the dish!