Oyakodon - Chicken and Eggs Rice Bowl

So there was this show in Japan called "Dochi," which means "which one," where two hosts invite several Japanese celebrities, and they proceed to talk about two different dishes with some similarities (ingredients, type of dish, etc.) with visual and physical presentations and step by step process of how it's made with the best quality of ingredients. The celebrities get to decide which dish they would rather have at the end of the show and it's hard because both dishes look so deliciously good, and whichever dish with the most "wants" whoever guessed it get to enjoy it. They have chefs on the show to cook them so this is how I learned it and it's quite simple. I have heard of the dish, but I've never actually had it, and seeing how easy it can be made and how delicious it looks with all the ingredients I like, I thought I've got to try and cook this! Oyakodon (chicken and eggs over rice) basically means "parent-offspring rice bowl." It's nothing nasty because if you think about it, chicken and eggs have the parent-offspring relationship. I even saw a salmon-kodon (I just made up that name) in manga once, with cooked salmon and salmon roe over rice (personally I would prefer salmon sashimi with roes over rice)!! Anyways, so as I was watching the show I jotted down the tools and the ingredients I would need and I guess maybe this was a peasant dish? The tools and the ingredients aren't actually hard to find, any Asian groceries carry them. One of the things I need was this weird pan I think specifically made for this dish.

See oyakodon was basically cooking chicken and onions in bonito soup, throw in the eggs then cover and let it simmer. And the flatness of the pan is so it's easier to slide it onto a rice bowl. Here is a picture of how an authentic, real, restaurant quality oyakodon supposed to look like.

And here's how my oyakodon turned out.......

Not so successful. There was too much soup, eggs over done, too much onions, and not enough flavor in the soup. I tried making it a couple more times afterwards and there was always too much soup, so in the end I kind of gave up and that pan just sits in my cupboard now. Good thing it didn't cost me too much.