Quick Oyakodon

Ingredients

• 2 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 1/2 pound boneless, skinless chicken thighs, cut into small cubes
• 2 eggs
• 2 cups cooked white rice
• 2 tablespoons soy sauce
• 2 tablespoons mirin (sweet cooking sake)
• 2 tablespoons dashi* (optional)
• 2 tablespoons chopped scallions, for garnish

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 2 minutes.
2. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
3. Add the eggs and scramble until just cooked, about 1 minute.
4. Add the cooked rice, soy sauce, mirin, and dashi (if using). Stir to combine and cook until heated through, about 2 minutes.
5. Garnish with scallions and serve warm.

Interesting Facts

• Oyakodon is a Japanese dish that literally translates to “parent-and-child bowl”.
• The name comes from the fact that the dish is made with both chicken and eggs, which are seen as a parent and child in Japanese culture.
• It is traditionally served with a topping of pickled red ginger (beni shoga).