Japanese Chicken and Egg Donburi

Ingredients

• 2 cups short-grain rice
• 1 pound chicken thighs cut into bite-sized pieces
• 4 large eggs lightly beaten
• 1 cup dashi stock
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sugar
• 1 small onion thinly sliced
• 2 tablespoons green onions chopped

Instructions

1. 1 Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 2 In a large skillet, add dashi stock, soy sauce, mirin, and sugar. Stir to combine and bring to a simmer over medium heat.
3. 3 Add sliced onions to the skillet and cook until they begin to soften, about 3-4 minutes.
4. 4 Add the chicken pieces to the skillet, spreading them out evenly. Cover and simmer until the chicken is cooked through, about 8 minutes.
5. 5 Pour the beaten eggs over the chicken and onions. Cover and cook for another 2-3 minutes, or until the eggs are just set but still slightly runny.
6. 6 Divide the cooked rice into serving bowls. Spoon the chicken and egg mixture over the rice.
7. 7 Garnish with chopped green onions and serve immediately.