Oyako Don (Chicken and Egg Rice Bowl)

Ingredients

Check you have the quantities below.

• 10 oz / 280 g boneless chicken thigh, sliced
• 1/2 large onion, thinly sliced
• 3/4 cup dashi or chicken broth
• 2 tbsp soy sauce
• 1 tbsp sugar
• 3 eggs
• 2 cups cooked Japanese short-grain rice
• 1 tbsp scallions, sliced

Let’s make it

1. In a skillet, combine the broth, soy sauce, sugar, onion, and chicken and bring to a simmer.
2. Cook 8-10 minutes until the chicken reaches 165 F / 74 C and the onion is soft.
3. Beat the eggs lightly and pour them over the chicken; cover and cook 3–5 minutes until fully set with no liquid egg remaining.
4. Spoon over the rice and top with scallions.
5. Serve hot.