Oyakodon (Japanese Cuisine) Recipe

Ingredients:

• 2 boneless, skinless chicken thighs, thinly sliced
• 1 onion, thinly sliced
• 2 cups dashi stock (can use store-bought or homemade)
• 3 tablespoons soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sugar
• 3 large eggs
• 2 green onions, thinly sliced (for garnish)
• Cooked Japanese rice, for serving
• Nori seaweed, thinly sliced (optional, for garnish)
• Shichimi togarashi (Japanese seven spice blend), for garnish (optional)

Instructions:

1. Prepare the Sauce:

1. In a small bowl, mix together the soy sauce, mirin, and sugar until the sugar is dissolved. Set aside.

2. Cook the Chicken and Onion:

1. In a medium-sized non-stick skillet or a donburi pan, add the sliced onion and chicken thighs.
2. Pour the dashi stock over the chicken and onion in the skillet.
3. Bring the mixture to a simmer over medium heat. Let it cook for about 5 minutes until the chicken is cooked through and the onion is tender.

3. Add the Sauce:

1. Pour the sauce mixture over the cooked chicken and onion in the skillet. Stir gently to combine.
2. Allow the mixture to simmer for an additional 2-3 minutes to let the flavors meld together.

4. Add the Eggs:

1. In a small bowl, lightly beat the eggs.
2. Slowly pour the beaten eggs over the chicken and onion mixture in the skillet. Do not stir.
3. Cover the skillet with a lid and let it simmer for another 1-2 minutes until the eggs are just set but still slightly runny.

5. Serve:

1. Spoon the oyakodon mixture over bowls of cooked Japanese rice.
2. Garnish with sliced green onions and nori seaweed strips, if desired.
3. Sprinkle a pinch of shichimi togarashi over each bowl for a spicy kick, if desired.

6. Enjoy:

1. Serve the oyakodon hot and enjoy the delicious combination of tender chicken, savory sauce, and creamy eggs over steamed rice.
2. Mix everything together before eating for the ultimate flavor experience.
3. Enjoy this comforting and satisfying Japanese dish with your loved ones!