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Homemade Oyakodon Rice Bowl

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Ingredients

  • Short-grain rice
  • 1 boneless chicken thigh cut into bite-sized pieces
  • 1/2 onion thinly sliced
  • 3 large eggs
  • 2 tbsp mirin
  • 1/2 cup water
  • 1/2 tbsp chicken powder
  • 3 tbsp soy sauce
  • 1/2 tbsp sugar
  • Green onions for garnish

Instructions

  • Cook the rice according to package instructions and set aside.
  • Make the sauce by mixing together the mirin, water, chicken powder, soy sauce, and sugar in a bowl.
  • Pour the sauce into a pan over medium heat. Add the sliced onions and let them soften for 2–3 minutes.
  • Add the chicken pieces to the pan. Let them cook in the sauce, flipping occasionally, until fully cooked and tender.
  • :Lightly whisk the eggs. Slowly pour them over the chicken and onions.
  • Cover the pan and let the eggs gently set to your desired doneness (slightly soft is best).
  • Spoon the chicken and egg mixture over a bowl of rice and garnish with chopped green onions.