Oyakodon

Ingredients

• 1¼ lb boneless, skinless chicken thighs
• 6 large eggs
• 1 yellow onion
• 1½ cup dashi stock
• 4 tbsp soy sauce
• 4 tbsp mirin
• 1 tbsp sugar
• 2 cup short-grain white rice
• 2 scallions (optional)
• ½ tsp shichimi togarashi (optional)

Steps

1. Cook rice according to package directions. Keep warm.
2. Slice chicken thighs into bite-sized pieces and thinly slice the yellow onion.
3. In a large skillet or shallow pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
4. Add the sliced onion and chicken to the simmering sauce. Cook for 5-7 minutes, or until the chicken is cooked through.
5. Lightly beat the eggs in a bowl. Pour about two-thirds of the beaten egg evenly over the chicken and onion mixture. Cover and cook for 1-2 minutes until partially set.
6. Pour the remaining egg over the mixture, cover again, and cook for another 1-2 minutes until the egg is mostly set but still slightly runny in the center.
7. Divide the cooked rice among four bowls. Carefully slide a portion of the chicken and egg mixture over the rice in each bowl.
8. Garnish with sliced scallions and shichimi togarashi, if desired, and serve immediately.