oyakodon (japanese chicken and egg rice bowl)

Ingredients

• Servings: 4
• 2 cups uncooked jasmine rice
• 4 cups water
• 4 skinless, boneless chicken thighs, cut into small pieces
• 1 onion, cut in half and sliced
• 2 cups dashi stock, made with dashi powder
• 1/4 cup soy sauce
• 3 tablespoons mirin (japanese rice )
• 3 tablespoons brown sugar
• 4 eggs

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. bring the rice and 4 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. remove from heat.
• to serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.