Oyakodon (Japanese Chicken and Egg Rice Bowl)

Name: Oyakodon (Japanese Chicken and Egg Rice Bowl)
Total time: 40
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 skinless, boneless chicken thighs, cut into small pieces; 1 onion, cut in half and sliced; 2 cups dashi stock, made with dashi powder; 0.25 cup soy sauce; 3 tablespoons mirin (Japanese rice wine); 3 tablespoons brown sugar; 4 large eggs; 4 cups hot cooked white rice

Recipe by User from allrecipes.com

Breakfast,Lunch 40 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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4 skinless, boneless chicken thighs, cut into small pieces
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1 onion, cut in half and sliced
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2 cups dashi stock, made with dashi powder
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0.25 cup soy sauce

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3 tablespoons mirin (Japanese rice wine)
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3 tablespoons brown sugar
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4 large eggs
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4 cups hot cooked white rice

Instructions

Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.