Back to 2 servings Chicken 200 g boneless skinless chicken thighs, cut into bite-size pieces 1 teaspoon sake, mirin or a splash of water can stand in 1 tablespoon soy sauce, for the chicken marinade 0.25 teaspoon fresh ginger, finely grated 1 tablespoon potato starch, or cornstarch Sauce 0.5 cup dashi stock, chicken stock can stand in 1 tablespoon soy sauce, Japanese soy sauce preferred 1 tablespoon mirin 1 teaspoon sugar, brown sugar or honey can stand in Assembly 1 medium yellow onion, thinly sliced into wedges or strips 3 large eggs, lightly beaten, only a few strokes so streaks of yolk remain To serve 2 cups cooked Japanese short-grain rice, about 1 cup per serving Garnish 2 stalks scallions, sliced, or mitsuba if available shichimi togarashi, optional
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1 Step 1: Toss the chicken with the soy sauce, sake and ginger and let it marinate for at least 15 minutes.2 Step 2: Add the potato starch to the chicken and mix by hand until each piece is evenly coated.3 Step 3: Combine the dashi, soy sauce, mirin and sugar in a pan or oyakodon pan and bring to a simmer over medium heat, stirring until the sugar dissolves.4 Step 4: Add the onion and chicken to the simmering sauce, then reduce the heat to medium-low and cook, turning the chicken once, for about 5 minutes until the chicken is cooked through with no pink inside (internal temperature 165°F (74°C)) and the onion is tender.5 Step 5: Raise the heat to medium and pour about two-thirds of the beaten egg evenly over the chicken from the middle outward, avoiding the edges.6 Step 6: When the egg begins to set, pour in the remaining third, scatter the scallions over the top, cover and cook 30 to 60 seconds more, until the egg is set to your liking; it should still look soft and slightly glossy.7 Step 7: Divide the rice between two bowls, slide the chicken, onion and egg over the rice, and spoon over any sauce left in the pan.8 Step 8: Garnish with the remaining scallions and shichimi togarashi if using, and serve immediately.getsaucepan.com/r/aaf9948b-c027-553c-ac2d-1f3d9e34d2fb
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