Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep Time: 15 min
Cook Time: 25 min
Ingredients
- ✓ 2 cups uncooked jasmine rice
- ✓ 4 cups water
- ✓ 4 skinless, boneless chicken thighs, cut into small pieces
- ✓ 1 onion, cut in half and sliced
- ✓ 2 cups dashi stock, made with dashi powder
- ✓ ¼ cup soy sauce
- ✓ 3 tablespoons mirin (Japanese rice wine)
- ✓ 3 tablespoons brown sugar
- ✓ 4 eggs