Oyakodon (Chicken & Egg Rice Bowl)

Instructions

1. To a cold medium (10”) frying pan, add dashi, soy sauce, mirin, sake, sugar. Mix until sugar is dissolved.
2. Add onions to the pan in a single layer and turn the heat to medium.
3. Once simmering, add chicken on top of the onions then lower heat to medium low.
4. Cook, uncovered, for 5 minutes, flipping the chicken halfway through.
5. Drizzle the eggs in a circular pattern over the chicken and onions (avoid the edges of the pan by about 1 inch). Cover the pan and cook until the eggs are just starting to set.
6. Sprinkle mitsuba or green onions on top. Transfer chicken and egg mixture onto bowls of steamed rice.

Testing Notes

• Try semi-velveting the chicken
  • Marinate for 15 min:
    • 2 tsp sake
    • 1 tsp corn starch
    • 1/4 tsp kosher salt
    • 1/8 tsp baking soda