Japanese Oyako Don with Scallions

Ingredients

• 2 cups cooked Japanese-style rice
• 8 ounces boneless skinless chicken thighs, sliced
• 1 small onion, thinly sliced
• 1/2 cup dashi or chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 3 large eggs, lightly beaten
• 2 scallions, sliced
• 1 sheet nori, torn
• 1 teaspoon neutral oil

Steps

1. Warm the rice and divide it between two deep bowls.
2. Heat the oil in a small skillet. Cook the onion for 3 minutes until softened.
3. Add the dashi, soy sauce, mirin, sugar, and chicken. Simmer for 6 to 8 minutes until the chicken reaches 165°F.
4. Pour in the eggs in two additions. Cover and cook for 1 to 2 minutes until softly set but no longer runny.
5. Spoon the chicken and egg over rice, then scatter over scallions and nori.

Allergen note: Contains gluten, egg, soy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.