Oyakodon (Japanese Chicken and Egg over Rice)

This is my husband's specialty. He lived in Japan for two years when he was in early 20's and learned how to make this delicious "Oyakodon" which means parent-child over rice. My husband says he doesn't remember what "don" means. Shame on him. He's forgetting his Japanese. Anyway, it is a little funny that this dish is called "parent and child". Chicken and eggs. It's got a great flavor. I also love the flavor of carrots and the sauce, Tsuyu. It's as tasty as it's beautiful.

Oyakodon

Ingredients:
Makes 1 bowl

1/4 cup Tsuyu (Somen Noodle Soup Base: Straight)
1/8 cup water
1 1/2 teaspoon sugar
1 carrot, cut into small cubes
1/4 cup onion, finely chopped
1/2 chicken breast, cubed
1 egg, well beaten
1 cup cooked rice

Direction:

In a small about 6-inch skillet, combine Tsuyu, water, sugar, onion and carrot and bring to boil and reduce to a simmer. Let it simmer for about 2 minutes and add the chicken and cook until done. You can add more water if it is needed. There should be about 1/4-inch liquid in the pan. Once the chicken is cooked, pour the beaten egg evenly over the top of everything in the pan. AND DO NOT STIR. Continue to simmer until the egg becomes not runny. And slide it onto the top of a bed of rice in a bowl.