Oyakodon (Chicken and Egg Bowl) with Minimum Ingredients

Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

INGREDIENTS

2 boneless skinless chicken thighs

½ onion

2 large eggs, whisked

2 tbsp mirin

1 1/2 tbsp soy sauce

11/2 tsp sugar

INSTRUCTIONS

1. Combine mirin, soy sauce in a bowl or a liquid measuring cup. 1 Add sugar and mix all together until sugar is dissolved. 

2. Thinly slice the onion and green onion. Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch). 

3. Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. 

4. We make one serving at a time using an 8-inch frying pan (so you can slide the dish onto a large rice bowl). Divide all the ingredients in half. Add half of the onion in a single layer.  Pour roughly 1/3 to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion and chicken. 

5. Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed.  Turn on the heat to medium heat and bring to a boil. 

6. Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender. 

7. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. 

Original recipe: http://www.justonecookbook.com/oyakodon/