Oyakodon

Ingredients — tap to check off as you gather

• ½ tsp (2 g) dashi granules — in ½ cup (120 mL) water
• 2 Tbs (30 mL) soy sauce
• 2 Tbs (30 mL) mirin
• 1 tsp (4 g) sugar
• ½ (75 g) onion — thinly sliced
• 8 oz (225 g) boneless chicken thigh — bite-size pieces
• 3 large (150 g) eggs — lightly beaten — streaky is right
• 2 bowls (400 g) hot cooked rice
• 1 (15 g) scallion — sliced

Steps

1. Prep — Have hot cooked rice ready in two bowls.
2. Stir together — ½ tsp (2 g) dashi granules, 2 Tbs (30 mL) soy sauce, 2 Tbs (30 mL) mirin, 1 tsp (4 g) sugar.
3. Simmer (3–4 min, until onion softens) — the stir together from step 2, ½ (75 g) onion.
4. Simmer (5–6 min, until chicken is cooked through) — the simmer from step 3, 8 oz (225 g) boneless chicken thigh.
5. Pour in eggs, cover (1–2 min, until barely set) — the simmer from step 4, 3 large (150 g) eggs.
6. Slide over rice (egg still barely set — it finishes in the bowl) — the pour in eggs, cover from step 5, 2 bowls (400 g) hot cooked rice, 1 (15 g) scallion.