Oyakodon — Chicken & Egg Rice Bowl

Ingredients

• ¾ lb Chicken Thighs, in bite pieces
• 4 eggs, LOOSELY beaten — streaks intact
• 1 onion, sliced
• ¾ cup dashi or stock
• 2 tbsp soy sauce + 2 tbsp mirin + 1 tsp sugar
• 2 bowls hot rice
• Scallions + shichimi or chili flakes

Method

1. Simmer the onion in the dashi, soy, mirin, and sugar 3 minutes in a small skillet.
2. Add the Chicken Thighs and simmer 6–7 minutes until cooked through (165°F).
3. Pour the loosely-beaten eggs over in a spiral, cover, and cook 60–90 seconds — set at the edges, custardy in the middle. The barely-set egg is the entire point; walk away and you've made something else.
4. Slide the trembling raft over hot rice, sauce and all.
5. Scallions and shichimi over. Japan's lunch-counter classic — named with the dry humor of a nation that puts the chicken and the egg in one bowl and calls it family.