Chef Rika Yukimasa shows you how to cook oyakodon, chicken and egg rice bowl at home. Side dish is sunomono, vinegar dressed salad. They give you the energy to get through the hot summer! Oyakodon (Egg and Chicken Rice Bowl) [Ingredients] *Serves 2 200g chicken thigh 1/2 onion 3 eggs 2 bowls of cocked rice Spring onion, to taste 3 tbsp soy sauce 3 tbsp sake 3 tbsp sugar 9 tbsp water [Method] 1. Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices. 2. Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat. 3. Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter. 4. Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat. 5. Place the chicken and egg over the rice and pour some of the soup on top. Sprinkle with chopped spring onions. Sunomono [Ingredients] *Serves 2 3 tbsp dried wakame seaweed, soaked in water 1 cucumber 1 tomato 1/4 tsp salt 2 tbsp sushi vinegar 2 tbsp water 1 ice cube [Method] 1. Reconstitute the dried wakame seaweed in water. Cut the tomatoes into bite-size pieces. Cut the cucumbers into thin rounds, rub with the salt, and squeeze out excess water. 2. In a bowl, combine the seasoned sushi vinegar, water, and ice cube. Then mix in the tomato, cucumber, and wakame pieces. When th