Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Place the chicken in a nonstick skillet with a lid and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown about 5 minutes. Stir in the onion and cook and stir until the onion is soft about 5 more minutes. Pour in the stock and whisk in soy sauce mirin and brown sugar stirring to dissolve the sugar. Bring the mixture to a boil and let simmer until slightly reduced about 10 minutes.

Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock. Cover the skillet reduce heat and allow to steam for about 5 minutes until the egg is cooked. Remove from heat.

To serve place 1 cup of cooked rice per bowl into 4 deep soup bowls top each bowl with 1/4 of the chicken and egg mixture and spoon about 1/2 cup of soup into each bowl.