Simple Oyako Donburi (oyakodon)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb chicken breasts or 3/4 lb chicken thigh
• 6 large eggs
• 1 green onion
• 2 tablespoons light soy sauce
• 2 tablespoons mirin
• 1 cup dashi
• shredded nori (optional)

Recipe

• 1 finely chop the green onion.
• 2 cut chicken into bite-sized pieces.
• 3 marinate chicken in soy sauce and mirin for at least 10 minutes. if you don't have mirin, you can use sake and 1/4 tsp sugar. if you don't have sake, dry sherry can be used as well.
• 4 in another bowl, break the eggs. divide the yolks into halves. stir the eggs, but do not fully blend them.
• 5 in a saucepan, heat the dashi (substitute with chicken broth) to a boil. add the chicken and cook quickly, stirring constantly.
• 6 when the chicken is fully cooked, add the green onions and eggs in a circular motion. roughly stir the mixture.
• 7 in the traditional japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so i prefer to fully cook the eggs.
• 8 serve on steamed rice and garnish with nori to taste.