Oyakodon (Chicken and Egg Rice Bowl)

🛒 Ingredients

• Chicken Thigh (skinless, boneless) 120 g · 198 kcal
• Eggs 100 g · 156 kcal
• Onion 50 g · 20 kcal
• Dashi Stock 100 g · 3 kcal
• Soy Sauce 18 g · 10 kcal
• Mirin (Japanese sweet cooking wine) 16 g · 44 kcal
• Cooked White Rice 200 g · 260 kcal
• Green Onion (scallion), sliced for garnish 5 g · 1 kcal

👨‍🍳 Instructions

1. Cut chicken thigh into bite-sized pieces and slice the onion thinly.
2. In a small pan (ideally an oyakodon pan), combine dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a simmer.
3. Add the sliced onion to the simmering sauce and cook until softened, about 2-3 minutes.
4. Add the chicken pieces and cook until they are almost done, about 3-4 minutes, turning occasionally.
5. Lightly whisk the eggs, then pour them evenly over the chicken and onion mixture in the pan.
6. Cover the pan and cook for 1-2 minutes, or until the eggs are set but still slightly runny in the center.
7. Carefully slide the chicken and egg mixture directly onto a bowl of hot cooked white rice. Garnish with sliced green onion and serve immediately.