Oyakodon (Japanese Chicken & Egg Rice Bowls)

Step 1

In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

Step 2

Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.

Step 3

Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.

Step 4

Serve over freshly steamed rice and garnish with chopped scallions.