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+<!DOCTYPE html>
+<html lang="en-US">
+
+<head>
+    <title>Oyakodon Recipe</title>
+    <meta charset="UTF-8">
+    <meta name="viewport" content="width=devide-width,initial-scale=1">
+    <link rel="stylesheet" href="../style.css">
+    <link rel="icon" type="image/x-icon" href="../../images/favicon.ico" sizes="16x16">
+</head>
+
+<body>
+    <header>
+        <nav>
+            <ul>
+                <li>
+                    <a href="../../index.html">Home</a>
+                </li>
+                <li>
+                    <a href="../static/about.html">About</a>
+                </li>
+                <li>
+                    <a href="./overview.html">Recipes</a>
+                </li>
+            </ul>
+        </nav>
+
+        <h1>My Oyakodon Recipe</h1>
+    </header>
+    <main>
+        <div id="lists">
+            <h2>Description</h2> 
+            <p>
+                This is my take on Oyakodon, a japanese chicken and egg rice bowl.
+            </p>
+
+            <h2>Ingredients</h2>
+            <ul>
+                <li>100g Chicken Thigh</li>
+                <li>30g Soy Sauce</li>
+                <li>30g Mirin</li>
+                <li>30g Sake</li>
+                <li>100g Dashi Stock</li>
+                <li>Half an Onion</li>
+                <li>1 Spring Onion</li>
+                <li>Half a Bowl of Rice</li>
+                <li>1 Whole Egg</li>
+                <li>Optional: 1 Egg Yolk</li>
+            </ul>
+
+            <h2>Directions</h2>
+            <ol>
+                <li>
+                    <p>
+                       Cut half an onion from tip to root into strips.
+                       Cut the chicken thigh into bite-sized pieces.
+                       Thinly cut the spring onion as garnish for later.
+                    </p>
+                </li>
+                <li>
+                    <p>
+                        Fry the chicken over medium heat until the outside is beginning to brown.
+                    </p>
+                </li>
+                <li>
+                    <p>
+                        Add the soy sauce, mirin, sake and dashi stock into the pan.
+                        At this point, also add the cut onion.
+                        Cover with a lid and let it simmer for 5 minutes.
+                    </p>
+                </li>
+                <li>
+                    <p>
+                        Lightly mix the egg in a bowl.
+                        Add half of the egg into the pan, cover and let it simmer for half a minute.
+                    </p>
+                </li>
+                <li>
+                    <p>
+                        After half a minute, add the rest of the egg and some of the spring onion.<br>
+                        Let it simmer for an additional minute.
+                    </p>
+                </li>
+                <li>
+                    <p>
+                        Pour everything in the pan over the bowl of rice.
+                        Add the rest of the spring onion on top.
+                        If raw eggs are safe to eat where you live, you can add an egg yolk on top.
+                    </p>
+                </li>
+            </ol>
+        </div>
+
+        <div id="img-wrapper">
+            <img src="../../images/oyakodon.jpg" alt="An image of oyakodon.">
+        </div>
+
+    </main>
+</body>
+<script src=""></script>
+
+</html>