Chicken and Egg Rice Bowl (Oyakodon)

Ingredients

• about 450 g Boneless, skinless chicken thighs
• 1/4 cup Tamari (gluten-free soy sauce)
• 1/4 cup Mirin (sweet rice wine)
• 2 tbsp Sake (rice wine)
• 1 tbsp Sugar
• 1/2 cup Dashi (Japanese soup stock)
• 4 large Eggs
• 1/2 medium Onion
• 4 cups Cooked sushi rice
• 2 tbsp Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g boneless, skinless chicken thighs into 2.54 cm pieces. Thinly slice the 1/2 medium onion.
2. 2In a medium saucepan, combine the 1/4 cup tamari, 1/4 cup mirin, 2 tbsp sake, 1 tbsp sugar, and 1/2 cup dashi. Heat over medium heat (176.7°C / 175°C) until it just begins to simmer, about 2-3 minutes. Do not let it boil.
3. 3Add the cut chicken and sliced onion to the simmering sauce in the saucepan. Cook over medium heat (177°C / 175°C) for 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the onion is softened.
4. 4While the chicken and onion cook, lightly beat the 4 large eggs in a small bowl until the yolks and whites are just combined. Do not overbeat.
5. 5Pour the beaten eggs evenly over the chicken and onion mixture in the saucepan. Cover the saucepan with a lid and continue to cook over medium heat (176.7°C / 175°C) for 2-3 minutes, or until the eggs are mostly set but still have a slightly runny, glossy appearance.
6. 6Divide the 4 cups of cooked sushi rice among four serving bowls. Spoon the chicken and egg mixture from the saucepan over the rice in each bowl.
7. 7Garnish each bowl with 2 tbsp chopped green onions.

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