Japanese Oyakodon Chicken Egg Rice

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1 large yellow onion
• 4 large eggs
• 4 cups cooked short-grain rice
• 1 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 3 scallions
• 1 tbsp neutral oil
• for serving toasted nori strips
• to taste shichimi togarashi

Instructions

1. 1Slice the chicken thighs into bite-size strips and thinly slice the onion into half-moons. Thinly slice the scallions, separating whites from greens.
2. 2Whisk the eggs in a bowl just until the yolks and whites are loosely combined; do not overbeat so soft curds form later.
3. 3Heat a large skillet or shallow donabe over medium heat and add the oil. Add the onion and cook, stirring often, until it softens and turns translucent, about 4 minutes.
4. 4Add the chicken pieces in a single layer and cook until the exterior turns opaque and lightly golden, about 3 minutes, stirring once or twice.
5. 5Pour in the dashi, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle simmer and cook until the chicken is cooked through and the liquid reduces slightly, 4 to 5 minutes.
6. 6Lower the heat to medium-low. Scatter the scallion whites over the chicken. Slowly drizzle half the beaten eggs in a thin stream the pan, covering the surface evenly.
7. 7Cover the pan and cook until the eggs are just set but still soft and custardy, 1 to 2 minutes. Uncover, drizzle the remaining eggs, and cover again for 30 to 60 seconds until barely set.
8. 8Warm the cooked rice if needed and divide it among four deep bowls. Slide or spoon the chicken-egg mixture with its savory broth over each bowl of rice.
9. 9Top with scallion greens, toasted nori strips, and shichimi togarashi. Serve immediately while the eggs are still soft and the rice soaks up the sauce.