Oyakodon (Japanese Chicken and Eggs Rice Bowl)

Ingredients

• 1/4 onion (cut into rings)
• 8 oz (230g) chicken thigh (or leg, fat trimmed and cut into bite-sized pieces)
• 3 large eggs (lightly beaten)
• 3/4 cup water
• 1 stalk scallion (cut diagonally)
• 2 tablespoons Mizkan bonito flavored soup base (or soy sauce)
• 1 1/2 tablespoons mirin
• 1 teaspoon sugar

Steps

1. 1

   Combine all the Sauce ingredients in a small bowl and stir well.

2. 2

   Heat a small saucepan over high heat and bring the water to a boil. Add the sliced onion, chicken, and sauce, and cook for 2 minutes, or until the chicken is cooked through. Skim off any scum that forms.

3. 3

   Pour the eggs slowly in a circular motion, covering the chicken. Reduce the heat to a simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are set. Add the scallions.

4. 4

   To serve, add steamed rice to two bowls and top with the simmered chicken and eggs. Serve immediately.