Oyakodon
Servings: 1-2
Ingredients
½ onion, sliced
½ cup dashi
1½ tbsp mirin
1½ tbsp sake
1½ tbsp soy sauce
1½ tsp sugar
2 boneless, skinless chicken thighs, diagonally ½ inch sliced
2 large eggs, beaten
2 cups uncooked short-grain rice, cooked
1 green onion, sliced
Directions
Combine the dashi, mirin, sake, and soy sauce in a bowl or a liquid measuring cup.
Add the sugar and mix all together until the sugar is dissolved.
Depending on the size of your frying pan, you may not need all the broth. You can keep the leftovers in the refrigerator for 3 days.
With the stove off, add the onions to the pan in a single layer. Add roughly the seasonings mixture (the amount may vary depending on the size of your frying pan). Pour just enough on top to cover the onions.
Add the chicken on top of the onions. Make sure the onions and chicken are evenly distributed. Then, turn on the heat to medium and bring it to a boil.
Once boiling, lower the heat to medium low. Skim off any foam or scum that appears. Cover and cook for about 5 minutes or until the chicken is no longer pink and the onions are tender.
Slowly drizzle the beaten egg evenly over the chicken and onions. Cook covered on medium-low heat until the egg is done to your liking.
Add the green onion right before removing from the heat. Slide the cooked chicken and egg onto the steamed rice and drizzle the desired amount of remaining sauce on top.