Oyakodon (Japanese Chicken and

Egg Rice Bowl)

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
4

Ingredients
 1 tablespoon olive oil
 4 skinless, boneless chicken thighs, cut into small pieces
 1 half onion, thinly sliced
 2 cups dashi stock, made with dashi powder
 ¼ cup soy sauce
 3 tablespoons mirin (Japanese rice wine)
 3 tablespoons brown sugar
 4 large eggs
 4 cups hot cooked white rice

Directions
1. Wash and prepare rice for the rice cooker. Use the normal
setting to prepare rice
2. 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.
3. 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.
4. 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.
5. Divide rice among 4 deep soup bowls and top with equal
amounts of the soup mixture.