Oyakodon (Chicken and Egg Rice Bowl)

The beloved Japanese parent-and-child bowl — chicken and egg simmered in sweet dashi broth over rice.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, sliced
• 6 large eggs, lightly beaten
• 1 medium onion, thinly sliced
• 4 cups cooked short-grain rice
• Sauce: 1.5 cups dashi, 1/4 cup soy sauce, 3 tbsp mirin, 1 tbsp sake, 2 tsp sugar
• Mitsuba or green onion to garnish
• Nori to serve

Directions

1. Combine sauce ingredients in a wide shallow pan. Bring to a simmer.
2. Add onion slices. Cook 3-4 minutes until softened.
3. Add chicken pieces. Cook 4-5 minutes until cooked through.
4. Pour beaten eggs over chicken in a circular motion. Do not stir.
5. Cover and cook 1-2 minutes until eggs are barely set — still slightly runny.
6. Slide over rice bowls immediately. Garnish with green onion.

Notes

The eggs should be custardy and slightly underset when you plate — they continue cooking on the hot rice. Overcooking the eggs ruins the dish.