Oyakodon (Japanese Chicken and Egg Rice Bowl)

A Japanese style rice bowl with tender chicken and egg in a sweet and savoury onion broth!

Oyakodon (Japanese Chicken and Egg Rice Bowl)

ingredients

• 1 tablespoon oil
• 4 chicken thighs, skin-on and boneless
• salt and pepper to taste
• 2 cups dashi or chicken broth
• 2 onions, sliced
• 4 tablespoons low sodium soy sauce
• 4 tablespoons mirin
• 4 teaspoons sugar
• 4 eggs, lightly beaten
• 4 cups cooked short grain rice
• 2 green onions, sliced

directions

1. Heat the oil in a pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is browned and crispy, flip and cook the other side before setting aside.
2. Add the broth, onions, soy sauce, mirin and sugar sugar to the pan and simmer until the onions are tender.
3. Pour the eggs over the onions and broth, top with the chicken, and let sit until the eggs are just cooked, about 1-2 minutes.
4. divide the rice between four bowls, top with the chicken and egg mixture and sprinkle on the green onions before enjoying!

Option: Add some extras like sliced shiitake mushrooms!

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