OYAKODON (JAPANESE CHICKEN & EGG RICE BOWLS)

Everyone needs a good one-pan meal in their back pocket. Something that can be whipped up with minimal effort, time, and cleanup. My favorite approach is usually to cook something that’s served over rice.

(Considering everything that you all know about myself and my family at this point, I suppose that doesn’t come as much of a surprise. WHAT? I LIKE RICE.)

Ingredients

·         ⅔ cup dashi stock

·         1 tablespoon soy sauce

·         1 tablespoon mirin

·         1 teaspoon sugar

·         1 pound chicken thighs, cut into bite-sized pieces

·         1 medium onion, thinly sliced

·         2 large eggs, beaten

·         Steamed medium grain rice

·         1 scallion, chopped

Instructions

1.   In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

2.   Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.

3.   Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.

4.   Serve over freshly steamed rice and garnish with chopped scallions.

Source; Click