Oyakodon

Ingredients

Instructions

1. 1

   Slice onion thinly. Cut chicken thigh into bite-sized pieces. Lightly beat eggs. Slice green onions for garnish.

2. 2

   In a small saucepan or a donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

3. 3

   Add sliced onion to the simmering sauce and cook until slightly tender. Then add chicken thigh pieces and cook until they are no longer pink.

4. 4

   Gently pour about two-thirds of the lightly beaten eggs evenly over the chicken and onion. Cover the pan and let it cook until the egg is partially set.

5. 5

   Pour the remaining eggs over the dish. Cover again and cook until the eggs are cooked to your desired consistency (some prefer it slightly runny).

6. 6

   Divide cooked short-grain rice into two serving bowls. Slide the chicken and egg mixture over each bowl of rice. Garnish with sliced green onions. Serve immediately.