Oyakodon

Ingredients

• 2 boneless, skinless chicken thighs (200 grams), cut into bite-sized pieces
• 3 large eggs
• 1 medium onion (150 grams), sliced into half-moons
• 2 cups dashi stock (480 milliliters) or chicken broth
• 3 tablespoons soy sauce (45 milliliters)
• 2 tablespoons mirin (30 milliliters)
• 1 tablespoon sugar (12 grams)
• 2 cups cooked Japanese short-grain rice (400 grams)
• 2 green onions, chopped
• 1 teaspoon vegetable oil (5 milliliters)
• 1 teaspoon sake (5 milliliters), optional
• Salt to taste
• Shichimi togarashi (Japanese seven-spice) for serving, optional

Instructions

1. Heat the vegetable oil in a medium skillet or shallow pan over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until the surface is no longer pink and the chicken is partially cooked through.
3. Add the sliced onion to the pan and cook for 2 minutes until softened and translucent.
4. Pour the dashi stock into the pan and bring to a gentle simmer, then add soy sauce, mirin, sake, and sugar, stirring to combine.
5. Reduce heat to medium and simmer for 4 to 5 minutes until the chicken is fully cooked through and onions are tender.
6. In a small bowl, beat the 3 eggs lightly with a fork until just combined but not fully homogenized, leaving some streaks of white and yolk visible.
7. Slowly pour the beaten eggs over the simmering chicken and onion mixture in a circular motion, then immediately turn off the heat and let sit for 30 to 45 seconds until the eggs are set but still slightly runny on top.
8. Divide the cooked rice between two bowls and carefully pour the entire contents of the pan, including the sauce, over each portion of rice.
9. Garnish with green onions and shichimi togarashi if desired, then serve immediately while hot.