Oyakodon (japanese Chicken And Egg Rice)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 small onion, cut into rings
• 8 ounces chicken thighs, fat trimmed cut into bite-sized pieces
• 3 large eggs, lightly beaten
• 3/4 cup water
• 1 stalk scallion, cut diagonally
• hot cooked rice, for serving
• 1 1/2 tablespoons soup, base (mizkan bonito flavored soup base)
• 1 1/2 tablespoons mirin (mizkan honteri mirin)
• 1 teaspoon sugar
• 1 teaspoon soy sauce

Recipe

• 1 combine all the sauce ingredients in a small bowl. stir to combine well.
• 2 heat up a small saucepan on high heat and bring the water to boil. add the sliced onion, chicken, the mixed sauce and cook for 2 minutes. skim off the scum.
• 3 pour the eggs slowly in a circular motion covering the chicken. lower the heat to simmer and cover the saucepan with its lid. cook for 2 minutes. add the scallions.
• 4 to serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. serve immediately.