Oyakodon (Chicken & Egg Rice Bowl)

Story behind the recipe

“Oyakodon literally means 'parent-and-child bowl' — the chicken and egg. It's the ultimate weeknight meal in Osaka homes.”

Ingredients

• 250 gchicken thigh, sliced
• 1 yellow onion, sliced
• 4 eggs, lightly beaten
• 200 mldashi stock
• 2 tbspsoy sauce
• 1 tbspmirin
• 2 cupscooked short-grain rice

Directions

1. 1

   Simmer dashi, soy, and mirin in a small pan; add onion and cook 3 minutes.

2. 2

   Add chicken and simmer until just cooked through, about 5 minutes.

3. 3

   Pour beaten eggs over evenly and cover; cook until eggs are just set but soft.

4. 4

   Slide over hot rice in bowls and garnish with scallion.