Oyakodon (Chicken and Egg Bowl)

Ingredients

• 300 g boneless skinless chicken thigh (or breast), thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 cup short-grain or Japanese rice
• 3 eggs
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (or dry sherry)(optional)
• 1 tbsp granulated sugar
• 1/2 cup dashi (or water + extra soy sauce to taste)(optional)
• 1 tsp neutral oil
• 2 tbsp green onions, thinly sliced (for topping)(optional)

Instructions

1. 1

   Cook the rice according to package directions (about 10 minutes prep time is assumed; start rice first if needed).

2. 2

   In a bowl, whisk the eggs until just combined; set aside.

3. 3

   Heat oil in a skillet over medium heat. Add onion and cook 2–3 minutes until slightly softened.

4. 4

   Add chicken to the skillet and cook 5–6 minutes, stirring, until the chicken is mostly cooked.

5. 5

   Add soy sauce, mirin, sugar, and dashi (and sake if using). Simmer 3–4 minutes until the sauce is glossy and slightly reduced.

6. 6

   Reduce heat to low. Pour in the whisked eggs and gently stir for 20–40 seconds until softly set (do not overcook).

7. 7

   Serve the chicken and egg mixture over the rice. Top with green onions if using.