Oyakodon (Japanese Chicken and Eggs Rice Bowl)

Ingredients

• 6 oz boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 medium onion, thinly sliced
• 3 large eggs, lightly beaten
• 2/3 cup dashi stock
• 1.5 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tbsp sugar
• 2 cups steamed white rice
• 1 green onion, chopped (or mitsuba)

Instructions

1. 1

   In a small pan (or specialized oyakodon pan), combine dashi stock, soy sauce, mirin, and sugar. Mix well.

2. 2

   Add the sliced onions to the pan and bring the liquid to a simmer over medium heat (approx. 350°F/175°C). Cook for 2-3 minutes until onions soften slightly.

3. 3

   Add the chicken pieces on top of the onions in a single layer. Cover and simmer for 3-4 minutes until the chicken is cooked through and opaque.

4. 4

   Pour about 2/3 of the beaten egg over the chicken and onions. Cover and cook for about 20-30 seconds until the egg starts to set.

5. 5

   Pour the remaining egg over the pan. Include the green onions on top. Turn off the heat and cover. Let sit for 1 minute in the residual heat to steam the egg to a soft, silky texture.

6. 6

   Prepare bowls with hot steamed rice. Carefully slide the chicken and egg mixture onto the rice. Serve immediately.