Oyakodon is a delicious traditional Japanese meal consisting of chicken sautéed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling, and delicious.
- olive oil : 1 Tbsp
- skinless, boneless chicken thighs, cut into small pieces : 4 piece
- onion, cut in half and sliced : 1 piece
- dashi stock, made with dashi powder : 2 cups
- soy sauce : 0.25 cup
- mirin (Japanese rice wine) : 3 Tbsp
- brown sugar : 3 Tbsp
- eggs : 4 piece
- hot cooked white rice : 4 cups
Stages of cooking
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.