Quick Oyakodon

Ingredients

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• 1 tablespoon olive oil
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• 4 skinless, boneless chicken thighs, cut into small pieces
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• 1 onion, cut in half and sliced
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• 2 cups dashi stock, made with dashi powder
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• ¼ cup soy sauce
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• 3 tablespoons mirin (Japanese rice wine)
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• 3 tablespoons brown sugar
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• 4 large eggs
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• 4 cups hot cooked white rice
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Instructions

1. 1
   Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. 2
   Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. 3
   Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. 4
   Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.