Simple Oyakodon Chicken and Egg Rice Bowl

Ingredients

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

Instructions

1. 1

   Combine the dashi, soy sauce, mirin, sake (if using), and sugar in a shallow pan over medium heat and bring to a gentle simmer, about 2 minutes.

2. 2

   Add the sliced onion and simmer for 3 minutes until slightly softened, then add the chicken pieces in a single layer and cook for 5-6 minutes, flipping once, until no longer pink and cooked through.

3. 3

   Pour the beaten eggs evenly over the chicken and onion. Cover and cook for 1-2 minutes until the eggs are softly set but still slightly runny.

4. 4

   Spoon hot steamed rice into two bowls and ladle the chicken and egg mixture over the top, dividing the remaining pan sauce between the bowls.

5. 5

   Garnish with sliced green onions and nori strips if desired and serve immediately.