Oyakodon (Japanese Chicken and Egg Bowl)

Ingredients

• 200 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 0.5 onion, thinly sliced
• 3 large eggs, lightly beaten
• 0.5 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sugar
• 2 bowls cooked short-grain white rice
• 1 stalk green onion, thinly sliced

Steps

1. In a small skillet or Oyakodon pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
2. Add the sliced onions to the pan and cook for 2 to 3 minutes until they begin to soften.
3. Add the chicken pieces in a single layer over the onions. Cover and simmer for 4 to 5 minutes, or until the chicken is cooked through.
4. Drizzle about three-quarters of the beaten eggs over the chicken and onions. Cover and cook on low heat for about 1 minute until the egg is mostly set.
5. Pour the remaining egg over the top, cover, and cook for another 30 seconds. The egg should be soft andslightly runny.
6. Gently slide the chicken, egg, and sauce over the bowls of warm rice. Garnish with sliced green onions and serve immediately.