Oyako-Donburi (Chicken and Egg Bowl)

Ingredients (serves 2):

0.3 lb. chicken thigh meat, boneless and skinless
1/4 onion, thinly sliced
2/3 cup ichiban dashi (see here) or 1/2 tsp. dashinomoto + 2/3 cup water
1 Tbsp. sake (rice wine)
2 Tbsp. mirin (Japanese sweet rice wine)
1 tsp. sugar
2 Tbsp. soy sauce
4 eggs
2-1/2 cups cooked short or medium grain white (see here) or brown rice (see here)

Garnish (optional):

1

Cut chicken thigh into bite-sized pieces.

2

In a frying pan, add chicken, onion, dashi, sake, mirin, salt, soy sauce. Bring to a boil. Reduce to medium heat and cook for 5 minutes.

3

Lightly beat egg in a bowl. Pour 2/3 of beaten egg evenly over the chicken and onion mixture. Cook until the egg coagulate – about a minute.

4

Pour the remaining egg to the pan. When the egg start to coagulate, about 30 seconds, turn heat off. Cover with lid and allow to set for one minute.

5

Fill serving bowls with warmed rice. Top with chicken omelet and drizzle with sauce to your preference.

6

Garnish with optional mitsuba.

7

Enjoy!