Oyakodon (Chicken and Egg Rice Bowl)

Ingredients

• 300 g boneless chicken thighs, cut into bite-sized pieces
• 4 eggs, lightly beaten
• 2 cups cooked Japanese short-grain rice
• 3/4 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake(optional)
• 1 tsp sugar
• 1/2 medium onion, thinly sliced
• 2 green onions, sliced(optional)
• 1 tbsp nori strips(optional)

Instructions

1. 1

   Slice the onion and cut the chicken into bite-sized pieces. Beat the eggs lightly in a bowl (do not overbeat).

2. 2

   Combine dashi, soy sauce, mirin, sake, and sugar in a skillet over medium heat. Add the onion and simmer for 3 minutes.

3. 3

   Add the chicken pieces in a single layer, cover, and simmer for 7-8 minutes until cooked through, skimming any foam.

4. 4

   Pour half the beaten eggs evenly over the chicken and onion. Cover and cook 1 minute, then add the remaining egg, cover, and cook 30-45 seconds more until just set but still glossy.

5. 5

   Spoon hot rice into bowls, slide the chicken and egg mixture over the rice, and garnish with green onions and nori. Serve immediately.