Oyakodon Chicken And Egg Rice Bowl 1771706687339 Pt4h

Ingredients

• 300 grams Chicken thigh, bite-sized pieces
• 4 pieces Large eggs
• 1/2 medium Onion, thinly sliced
• 120 ml Dashi stock
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 2 bowls Cooked short-grain white rice
• 1 tablespoon Mitsuba or Green Onions, chopped(optional)
• 1 pinch Shichimi Togarashi(optional)

Instructions

1. 1

   In a small frying pan or oyakodon pan, combine dashi stock, soy sauce, mirin, and sugar over medium heat.

2. 2

   Add the sliced onions to the pan and simmer until they become soft and translucent.

3. 3

   Place the chicken pieces evenly over the onions and cook for about 3-5 minutes until the chicken is no longer pink.

4. 4

   Lightly beat the eggs in a small bowl, ensuring you do not over-mix; the yolks and whites should still be somewhat separate.

5. 5

   Slowly pour two-thirds of the beaten eggs over the chicken and onions, then cover the pan with a lid.

6. 6

   Cook for 1 minute, then pour the remaining egg over the top and cover again for 30 seconds until the egg is set but still slightly runny.

7. 7

   Slide the mixture carefully onto a bowl of hot steamed rice.

8. 8

   Garnish with chopped green onions or mitsuba and a sprinkle of shichimi togarashi if desired.