Oyakodon (Chicken & Egg Rice Bowl)

Ingredients

• 6 boneless skinless chicken thighs, chopped into 1" chunks
• 1 yellow onion, sliced (stem to root)
• 4 eggs, beaten lightly (not fully homogenized)
• 1 tbsp sake (optional)
• Parsley, to garnish
• Green onions, to garnish

Sauce

• 2/3 cup dashi
• 2 tbsp mirin
• 3 tbsp tamari (25% less sodium)
• 2 tsp honey
• Mix until the honey is dissolved

Directions

• Take the eggs out of the fridge first — room-temperature eggs work best.
• Cut the chicken thighs into chunks and, if you like, marinate briefly with the sake to clean and tenderize the meat (optional).
• While the chicken marinates, slice the onion and stir together the sauce.
• Over medium heat, add the onions to a skillet and pour in the sauce. Bring to a gentle bubbling simmer, about 3 minutes.
• Add the chicken to the same pan and cook through, about 7–8 minutes.
• While the chicken cooks, beat the eggs gently — don't overbeat; you want the whites and yolks both visible for a nice non-uniform look.
• Once the chicken is cooked through, pour the eggs evenly over the whole pan and cook. Cover to help steam-cook if you like.
• Serve over steamed rice.
• Garnish with parsley and green onions (optional).

From Michael Tchao on Instagram. 20 minutes, no oil, one pan.