Oyakodon Chicken and Egg Bowl

Ingredients

• 300 g boneless chicken thighs
• 1/2 medium, thinly sliced onion
• 3 eggs
• 150 ml dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake(optional)
• 1 tsp sugar
• 2 cups cooked short-grain rice
• 2 tbsp, sliced green onion(optional)
• 1 tbsp nori strips(optional)

Instructions

1. 1

   Cut the chicken into bite-sized pieces and thinly slice the onion (about 10 minutes prep).

2. 2

   In a pan over medium heat, combine dashi, soy sauce, mirin, sake, and sugar; bring to a gentle simmer.

3. 3

   Add the onion and simmer 3 minutes, then add the chicken in a single layer and simmer 7-8 minutes until cooked through.

4. 4

   Lightly beat the eggs, keeping some texture. Pour two-thirds over the chicken and onion, cover, and cook 1-2 minutes until softly set.

5. 5

   Pour in the remaining egg, cover, and cook 30-45 seconds more so the top stays glossy and slightly runny.

6. 6

   Spoon the chicken and egg over hot rice in bowls, drizzle with remaining pan sauce, and top with green onion and nori. Serve immediately.