Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

For 4 servings

• •1 c. à soupe olive oil
• •4 skinless, boneless chicken thighs, cut into small pieces
• •1 onion, cut in half and sliced
• •2 tasse dashi stock, made with dashi powder
• •0.25 tasse soy sauce
• •3 c. à soupe mirin (Japanese rice wine)
• •3 c. à soupe brown sugar
• •4 large eggs
• •4 tasse hot cooked white rice

Method

1. 1.Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. 2.Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. 3.Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. 4.Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.