Oyakodon (Japanese Chicken & Egg Rice Bowl)

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Oyakodon (Japanese Chicken & Egg Rice Bowl)

Ingredients (2 servings):

• 2 cups cooked Japanese rice (warm)
• 2 boneless, skinless chicken thighs (cut bite-sized)
• 1 small onion (thinly sliced)
• 2–3 eggs
• 1 cup dashi (or chicken broth)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tsp sugar
• Chopped green onions (for garnish)
• Fresh parsley or mitsuba (optional)

Instructions:

1. In a pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer.
2. Add sliced onion and cook 2–3 minutes until softened.
3. Add chicken and simmer until cooked through (about 5 minutes).
4. Lightly beat 2 eggs. Pour over chicken and onion. Cover and cook 1–2 minutes, until eggs are just set but slightly runny.
5. Place hot rice in bowls, slide chicken and egg mixture on top.
6. Garnish with green onions and parsley/mitsuba.