Japanese Chicken and Rice (Oyakodon)

Ingredients

• 1 pound Chicken Thighs, boneless, skinless, cut into bite-sized pieces
• 1 medium Onion, thinly sliced
• 1 cup Dashi Substitute (Chicken or Fish Broth)
• 2 tablespoons Mirin (Rice Wine)
• 2 tablespoons Coconut Aminos (Soy Sauce Substitute)
• 1 teaspoon Sugar
• 4 large Eggs
• 4 cups Cooked Rice
• 2 tablespoons Green Onions, chopped

Instructions

1. 1In a 10-inch skillet, combine the 1 cup Dashi Substitute (Chicken or Fish Broth), 2 tablespoons Mirin (Rice Wine), 2 tablespoons Coconut Aminos (Soy Sauce Substitute), and 1 teaspoon Sugar. Bring this mixture to a simmer over medium heat, about 300°F (150°C).
2. 2Add the 1 medium Onion, thinly sliced, to the simmering liquid. Cook for 5 minutes, or until the onion pieces are softened and translucent.
3. 3Add the 1 pound Chicken Thighs, boneless, skinless, cut into bite-sized pieces, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. 4Lightly whisk the 4 large Eggs in a small bowl until the yolks and whites are just combined. Pour the whisked eggs evenly over the chicken and onion mixture in the skillet. Cover the skillet and cook for 2-3 minutes, or until the eggs are mostly set but still slightly soft and glossy on top.
5. 5Spoon 1 cup of the Cooked Rice into each of four serving bowls. Top the rice in each bowl with an equal portion of the chicken and egg mixture from the skillet.
6. 6Garnish the bowls with the 2 tablespoons Green Onions, chopped, and serve immediately.

Substitutions

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