Name: 15-min. Easy Oyakodon (Japanese Chicken Egg Rice Bowl)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 skinless boneless chicken thighs; 2 large eggs; 1/2 cup chicken stock (or dashi stock); 1/4 medium onion (thinly sliced); 1 tbsp mirin; 1 tbsp regular soy sauce; 1 tbsp sake; 2 tsp white granulated sugar; 1/2 green onion (finely chopped (or sub with parsley)); 2 cups cooked rice (to serve)

1

Slice chicken into small bite-sized pieces, about 1-inch cubes. Transfer pieces of chicken into a small bowl and mix in sake. Let this marinate as you work on other ingredients.

2

In another small bowl, crack eggs and lightly beat 65% of the way until the yolks come together but there is still some egg white. Set aside egg mixture.

3

In a small frying pan (7 inches wide approximately) on medium heat, add chicken stock or dashi stock, regular soy sauce, mirin and sugar. Stir together.

4

Add thinly sliced onions and spread them evenly across the pan.

5

Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.

6

Pour beaten eggs in a circular motion on top of the chicken. Let this cook for 2 minutes until it’s mostly cooked but slightly runny in some areas. If you prefer fully cooked eggs, cover with a lid and cook eggs through.

7

Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.

8

Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!