The most important part of making Oyakodon is to have the ingredients. Without the ingredients, you cannot make the Oyakodon. The most basic ingredients for Oyakodon consists of:

• Chicken
  
• Egg
  
• Rice
  
• Onions
  
• Soy Sauce
  
• Salt
  
• Sake
  
• Mirin
  
• Dashi Stock

You can technically make due without sake/mirin/dashi stock, however, without these three, you will have to do a lot more preparations for the sauce in order to fine tune the taste and the final result might seem very lacking.

Start by adding mirin, soy sauce, and water into a pan to heat. There are many different ratios, but roughly 1:1:2 is a good place to start, and you can experiment on your own. Add a bit of dashi and sake as well. Make enough to half-submerge your chicken. Wait for the mixture to boil. While waiting, you can take the time to cut up your onions, prepare your rice, and beat the eggs. Salt your chicken lightly. When the mixture begins to boil, add the onions. When you begin to see the onions turn opaque, add the chicken. After roughly 5 to 10 minutes, or when the chicken is only slightly pink on the side that is face-up and not submerged, flip the chicken and wait for the same amount of time. Finally, turn the heat down to medium-low, and pour the eggs over the pan. Let it simmer, and then you're good to go.

It probably doesn't taste too good, but that's alright. Hopefully, you're cooking for yourself, so you're the only one who will suffer. Practice makes perfect, of course, so if you keep at it, adjusting the seasoning, cook times, and other things, it won't be too long until you'll become confident enough to share your cooking.

Something something metaphor, except not really.