Cook at home

Oyakodon Chicken and Egg Rice Bowls

Chicken and onion simmered in a sweet soy broth with softly set egg, served over rice.

Ingredients

• 12 oz chicken thigh, boneless skinless, bite-size pieces
• 1 onion, thinly sliced
• 3/4 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 4 large egg, lightly beaten
• 3/4 cup white rice, cooked ahead
• 2 scallion, sliced

Steps

1. Combine the broth, soy sauce, sugar and rice vinegar in a wide skillet and bring to a simmer over medium heat.
2. Add the onion and chicken and simmer 8 minutes until the chicken reaches 165 F (74 C) and the onion is soft.
3. Pour the beaten eggs in a circle over the chicken, cover and cook 1 to 2 minutes until just set but still silky.
4. Divide the rice into two bowls, slide the chicken and egg mixture on top with the sauce, and sprinkle with scallion.