Oyakodon

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ lb or 1.13kg

• Onions

  Raw

  1 medium or 110g

• Japanese Dashi Soup Stock with Bonito Flavor

  Nijiya Market

  1 packet each or 5g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Mirin

  Sun Luck

  ½ tbsp or 7g

• Brown sugar

  2 tsp packed or 9g

• Egg

  Whole, fresh eggs

  6 large or 300g

Directions

1. Heat olive oil in a skillet over medium heat. Add the chopped chicken, cover, and cook until no longer pink and beginning to brown, about 5-10 minutes.
2. Add the onion and cook, stirring until soft, about 5 more minutes. Pour in the dashi stock and whisk in the soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring to a boil, then simmer until slightly reduced, about 10 minutes.
3. Whisk the eggs in a bowl until well-beaten, then pour over the chicken and stock mixture. Cover the skillet, reduce the heat, and steam for about 5 minutes, until the eggs are cooked. Remove from heat.