Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

• · 1/2 lb boneless chicken thigh, cut into bite-size pieces
• · 1 small onion, thinly sliced
• · 3 eggs
• · 1/2 cup dashi (or chicken broth)
• · 2 tbsp soy sauce
• · 2 tbsp mirin
• · 1 tsp sugar
• · Cooked Japanese short-grain rice, for serving

Method

1. 1 Simmer the dashi, soy sauce, mirin, and sugar in a small pan.
2. 2 Add the onion and cook until soft, about 2 minutes.
3. 3 Lay the chicken pieces in and simmer until cooked through, about 5 minutes.
4. 4 Beat the eggs lightly so the whites and yolks stay a little separate.
5. 5 Pour the egg over the chicken, cover, and cook 30 seconds to 1 minute until just set but still soft.
6. 6 Slide the whole thing over a bowl of hot rice.