Oyakodon (Chicken and Egg Rice Bowl)

Ingredients

• ¾ lbchicken thighs, boneless, skinless, cut into bite-size pieces
• 1onion, thinly sliced
• ¾ cupchicken broth
• 3 tbspsoy sauce
• 2 tbspmirin
• 1 tbspsugar
• 4eggs
• 2green onions, sliced
• 2 cuprice, cooked, hot

Method

1. Combine the broth, soy sauce, mirin and sugar in a medium skillet and bring to a simmer.

2. Add the onion and simmer until it begins to soften.

   ⏱ 3 min

3. Add the chicken in a single layer and simmer, turning once, until cooked through.

   ⏱ 7 min

4. Lightly beat the eggs, leaving some streaks of white. Pour two-thirds of the egg evenly over the chicken.

5. Cover and cook on medium-low until the egg is mostly set.

   ⏱ 1 min

6. Pour over the remaining egg, cover again, and cook just until it turns silky but still soft.

   ⏱ 1 min

7. Divide the rice between bowls, slide the chicken and egg on top with some of the broth, and finish with green onions.