Recipe information
Ingredients for - Oyakodon (Japanese Chicken and Egg Rice Bowl)
2. Skinless, boneless chicken thighs, cut into small pieces - 4
3. Onion, cut in half and sliced - 1
4. Dashi stock, made with dashi powder - 2 cups
6. Mirin (Japanese rice wine) - 3 tablespoons
How to cook deliciously - Oyakodon (Japanese Chicken and Egg Rice Bowl)
1. Stage
Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. Stage
Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. Stage
Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. Stage
Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.
