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 cup soy sauce
• 1 cup mirin
• 2 tablespoons sugar
• 1 small onion, thinly sliced
• 2 tablespoons green onions, chopped

Method

1. 01
   Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 02
   In a large skillet, add dashi stock, soy sauce, mirin, and sugar. Stir to combine and bring to a simmer over medium heat.
3. 03
   Add sliced onions to the skillet and cook until they begin to soften, about 3-4 minutes.
4. 04
   Add the chicken pieces to the skillet, spreading them out evenly. Cover and simmer until the chicken is cooked through, about 8 minutes.
5. 05
   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. 06
   Divide the cooked rice into serving bowls. Spoon the chicken and egg mixture over the rice.
7. 07
   Garnish with chopped green onions and serve immediately.