Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

• 2 cups cooked Japanese short-grain rice
• 1/4 cup dashi-flavored soy sauce
• 2 tablespoons mirin (sweet cooking wine)
• 1 tablespoon sugar
• 1/2 pound skinless, boneless chicken thighs, cut into 1-inch cubes
• 1/2 cup diced onion
• 2 large eggs, lightly beaten
• 2 tablespoons sliced scallions, for garnish

Directions

1. In a medium bowl, mix together the dashi-flavored soy sauce, mirin, and sugar. Set aside.
2. In a large skillet over medium heat, add the chicken and onion and cook until the chicken is just cooked through, about 5 minutes.
3. Add the soy sauce mixture to the skillet and bring to a boil. Reduce heat to low and simmer for 5 minutes.
4. Add the eggs and stir gently with a wooden spoon until the eggs are just cooked, about 2 minutes.
5. Divide the cooked rice among four bowls and top with the chicken and egg mixture. Garnish with the scallions.

Interesting Facts

• Oyakodon translates to "parent-and-child" rice bowl, referring to the combination of chicken and egg.
• The dish is believed to have originated in the mid-1800s in Tokyo.
• Oyakodon is a popular choice for bento boxes and is also served in izakayas, Japanese pubs.