15-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)

Ingredients

• 150 g skinless boneless chicken thighs (cut into small pieces)
• 1/2 medium onion (sliced)
• 1/2 cup chicken stock (or dashi)
• 1 tbsp soy sauce (or more to taste)
• 1 tbsp mirin
• 1 tsp sugar
• 2 large eggs
• 1 1/2 cup cooked rice (to serve)
• green onion, sesame oil, nori and/or togarashi (optional, for garnish )

Instructions

1. 1

   Combine chicken, soy sauce, mirin, and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.

2. 2

   To prepare the egg mixture, crack the eggs into a bowl and gently break the yolks using a pair of chopsticks. You want to make sure the eggs are lightly beaten with the egg whites still visible.

3. 3

   In a small pan, bring chicken stock to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.

4. 4

   When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.

5. 5

   Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny - the residual heat will continue to cook the eggs. Serve over a bowl of rice, garnish and enjoy!