Oyakodon: Japanese Chicken and Egg Rice Bowl

Steps

1. Cook the rice. In a small skillet (8–9 inches) with a lid, combine the water, dashi powder, soy sauce, mirin and sugar and bring to a simmer over medium heat.
2. Add the onion and simmer 3 minutes, until it starts to soften.
3. Add the chicken in a single layer, cover and simmer 6–7 minutes, turning once, until cooked through (no pink when you cut a piece).
4. Crack the eggs into a bowl and beat lightly with chopsticks, just 10–15 strokes so the whites and yolks stay streaky.
5. Pour two-thirds of the egg evenly over the chicken. Cover and cook 1 minute, until the edges are set. Pour in the remaining egg, cover and turn off the heat. Let stand 30–60 seconds, until the top is glossy and just barely set.
6. Divide the rice between 2 deep bowls. Slide half of the chicken and egg over each, with plenty of the broth, and garnish with scallion and a pinch of shichimi.

Kitchen tip

Do not over-beat the eggs: streaks of white and yolk give oyakodon its beautiful marbled look and silky texture. Pull the pan off the heat while the top still looks a little wet; it keeps cooking from the heat of the broth and the rice. Cook in a small pan, ideally one portion at a time, so the egg sets into a neat layer you can slide over the rice. Instant dashi granules are the easiest route; 3/4 cup homemade kombu-bonito dashi is even better.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.