Oyakodon-Style Egg and Rice Bowl

Ingredients

• 3 eggs
• 1 cup cup cooked short-grain rice
• 1/2 onion, thinly sliced
• 1/3 cup cup dashi stock
• 1 tbsp tbsp soy sauce
• 1 tbsp tbsp mirin
• 1 tsp tsp sugar
• 1 scallion, sliced
• 1 tsp tsp nori strips(optional)

Instructions

1. 1

   Combine dashi, soy sauce, mirin, and sugar in a small skillet; bring to a gentle simmer.

2. 2

   Add onion and simmer 5 minutes until translucent and tender.

3. 3

   Lightly beat the eggs, keeping some texture, and pour evenly over the onion.

4. 4

   Cover and cook 2-3 minutes until eggs are just set but still glossy.

5. 5

   Slide the egg mixture over hot rice and top with scallion and nori.