Oyakodon

Ingredients

• •2 cups cooked rice
• •200g chicken breast, sliced thin
• •1 medium onion, sliced
• •3 eggs
• •1 cup dashi stock
• •3 tablespoons soy sauce
• •1 tablespoon mirin
• •1 teaspoon sugar
• •2 stalks green onion, chopped
• •1 sheet nori seaweed, optional

Directions

1. 1Heat dashi stock in a skillet over medium heat. Add soy sauce, mirin, and sugar, stirring until combined.
2. 2Add sliced chicken and onion to the broth. Simmer for 5-7 minutes until chicken is cooked through and onion is softened.
3. 3Beat the 3 eggs together in a bowl until well combined.
4. 4Slowly pour the beaten eggs over the chicken and broth, gently stirring to create soft, fluffy curds. Cook for 2-3 minutes until eggs are just set but still creamy.
5. 5Place warm rice in bowls and pour the chicken and egg mixture over the top.
6. 6Garnish with chopped green onion and nori seaweed if desired. Serve immediately.

💡 Oyakodon eggs are meant to stay soft. Pour beaten egg in stages and stop cooking while the top still looks slightly glossy.

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