Name: Oyakodon: Savory Chicken and Egg Rice Bowl
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 1 lbs Boneless, skinless chicken thighs; 4 whole Large eggs; 0.5 whole Yellow onion; 1 cups Dashi stock; 3 tbsp Soy sauce; 2 tbsp Mirin; 1 tsp Sugar; 4 cups Cooked white rice; 2 tbsp Scallions, chopped

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1 lbs	270	44g	0g	9g
Large eggs	4 whole	126	11g	1g	8g
Yellow onion	0.5 whole	11	0g	3g	0g
Dashi stock	1 cups	20	2g	1g	1g
Soy sauce	3 tbsp	16	3g	2g	0g
Mirin	2 tbsp	25	0g	7g	0g
Sugar	1 tsp	8	0g	2g	0g
Cooked white rice	4 cups	411	9g	89g	1g
Scallions, chopped	2 tbsp	2	0g	0g	0g

Directions

Step 1
Slice chicken thighs into bite-sized pieces and thinly slice the onion.
Step 2
In a medium skillet, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Step 3
Add chicken and onion to the simmering sauce. Cook until chicken is no longer pink, about 5-7 minutes.
Step 4
Lightly beat the eggs. Pour about two-thirds of the beaten eggs evenly over the chicken and onion.
Step 5
Cover the skillet and cook for 1-2 minutes until the eggs are partially set. Pour the remaining eggs over and cook for another minute, uncovered, until eggs are just set but still slightly runny.
Step 6
Divide cooked rice among two large bowls. Carefully slide half of the chicken and egg mixture over each bowl of rice.
Step 7
Garnish with chopped scallions and serve immediately.