Name: Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Skinless, boneless chicken thighs, cut into small pieces - 4; Onion, cut in half and sliced - 1; Dashi stock, made with dashi powder - 2 cups; Soy sauce - ¼ cup; Mirin (Japanese rice wine) - 3 tablespoons; Brown sugar - 3 tablespoons; Eggs - 4 large; Hot cooked white rice - 4 cups

Ingredients for - Oyakodon (Japanese Chicken and Egg Rice Bowl)

1. Olive oil 1 tablespoon

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

5. Soy sauce ¼ cup

6. Mirin (Japanese rice wine) 3 tablespoons

7. Brown sugar 3 tablespoons

8. Eggs 4 large

9. Hot cooked white rice 4 cups

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.