Oyakodon

Ingredients

• •2 boneless, skinless chicken thighs, cut into bite-size pieces
• •1/2 onion, thinly sliced
• •3/4 cup dashi
• •2 tbsp soy sauce
• •2 tbsp mirin
• •1 tsp sugar
• •4 eggs, lightly beaten, kept in 2 separate portions
• •2 cups cooked short-grain rice
• •1 green onion, sliced, for garnish

Steps

1. 1.Combine the dashi, soy sauce, mirin, and sugar in a small frying pan (a single-portion pan works best for the authentic technique) and bring to a simmer.
2. 2.Add half the sliced onion and simmer for 2 minutes until slightly softened, then add half the chicken and simmer until just cooked through, about 4 minutes.
3. 3.Pour half of one portion's beaten egg evenly over the chicken and onion, cover, and cook for 30 seconds.
4. 4.Pour in the remaining egg for that portion in a thin stream around the pan, cover, and cook until just set but still glossy and slightly runny in the center, about 30-45 seconds - this two-pour technique is what gives oyakodon its signature silky, barely-set egg instead of a fully cooked topping.
5. 5.Slide the chicken and egg directly onto a bowl of hot rice, letting the sauce soak into the grains.
6. 6.Repeat the process with the remaining onion, chicken, and egg for the second portion, garnish both bowls with sliced green onion, and serve immediately.