Easy Oyakodon

Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.

Cut ¼ onion into thin slices.

Cut 1 green onion/scallion diagonally. Keep the green part and white part in separate piles.

Cut 5 oz boneless, skinless chicken thigh into bite-size pieces, about 1 inch (2.5 cm) square. To do so, cut the chicken along the grain into strips 1 inch (2.5 cm) wide. Then, angle your knife back diagonally and slice the chicken strips against the grain into flat pieces. This Japanese cutting technique called sogigiri creates pieces of equal thickness and more surface area for faster cooking and better flavor absorption.

Crack 2 large eggs (50 g each w/o shell) in a small bowl. Cut the egg whites with your chopsticks a few times to break them into smaller clumps, then lightly beat the eggs. (For this quick version, we don't need to follow the same egg preparation technique as regular oyakodon.)

Without turning on the heat (until step 3), add ⅓ cup water, ½ tsp dashi powder, 1 Tbsp soy sauce, and 1 Tbsp mirin to the cold pot.

Add 1 tsp sugar, the onion, and the white part of the green onion.

Place the chicken pieces on top of the onion in a single layer. Now, turn on the heat to medium-high or Mode II (600W) on the electric pot.

Cover with a lid and cook for 3 minutes.

Using a pair of tongs or chopsticks, flip the chicken to cook the other side. If the broth is evaporating too quickly, you may add 1–2 Tbsp water here.

Cover to cook for an additional 1–2 minutes. Then, reduce the heat to medium or Mode I (250W) and open the lid.

Drizzle the beaten egg in a spiral pattern over the chicken and onions. Sprinkle the green part of the green onion on top of the drizzled egg. Cook until the egg just sets. When the egg is no longer runny, turn off the heat.

Add 1 serving cooked Japanese short-grain rice to a donburi bowl and transfer the oyakodon and simmering sauce on top. Serve immediately. Sprinkle with shichimi togarashi (Japanese seven spice), if you'd like.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.