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Oyakodon
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Makes 4 servings 1x
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Ingredients
- 2 teaspoons instant dashi powder (preferably Hondashi)
- 1 large onion, thinly sliced
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup sake
- 1 tablespoon sugar
- 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-size pieces
- 3 scallions, white and pale green parts separated from dark green parts, thinly sliced
- 5 large eggs, beaten to blend
- Steamed rice (for serving)
Instructions
- Whisk dashi powder and 1 1/2 cups hot water in a large skillet to dissolve dashi. Add onion, soy sauce, sake, and sugar and set over medium-high heat. Bring to a simmer, swirling pan occasionally, and cook until sugar is dissolved, onion is slightly softened, and liquid is slightly reduced, 6-8 minutes.
- Add chicken and white and pale green scallion parts to pan; cook, stirring occasionally, until chicken is no longer pink on the outside, 2-3 minutes (it won’t be cooked through).
- Reduce heat to medium; evenly drizzle in half of eggs. Cover and simmer until eggs are nearly set, about 2 minutes. Evenly drizzle in remaining eggs, re-cover, and simmer until half of eggs are completely set and other half are still a little loose, about 2 minutes.
- Divide rice among bowls and spoon oyakodon, including big ladlefuls of broth, over. Top with dark green scallion parts.
– Recipe courtesy Bon Appétit