Oyakodon

From J Kenji Lopez-Alt

4 small servings.

Ingredients:

• 1 cup dashi
• 1 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp sugar
• 1 large onion, slivered
• 12 oz chicken thighs, thinly sliced
• 3 scallions, thinly sliced
• 3-4 eggs, scrambled
• 2 cups rice
• furikake

Directions:

1. Mix together the dashi, soy sauce, sake, and sugar, and simmer the onion in the mixture for 5 mins.
2. Add chicken, and continue simmering strongly for an additional 5-7 mins.
3. Stir in scallions and season to taste, reducing to a bare simmer.
4. Drizzle in the eggs so that they remain generally clumped together, and simmer an additional 1-3 mins.
5. Serve hot over rice, and season with furikake if desired.

I discovered this recipe during the pandemic (first cooked on 5/19/20) when Kenji started posting POV cooking videos regularly. It seemed tasty and I generally keep all of these ingredients on hand, so it became something we cook every couple of months.