Savory Oyakodon Chicken and Egg Rice Bowl

Prepare your ingredients: Thinly slice the chicken breast into bite-sized pieces. Halve the onion and slice it thinly. Whisk the eggs lightly in a bowl, being careful not to overmix.

In a shallow pan or skillet (ideally 20-22 cm diameter), combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat.

Add the sliced onions to the simmering sauce and cook for 2-3 minutes until they soften slightly. Then, add the chicken pieces and spread them evenly in the pan. Simmer for 5-7 minutes, or until the chicken is cooked through.

Pour about two-thirds of the whisked egg mixture evenly over the chicken and onions. Cook for 1 minute without stirring.

Pour the remaining egg mixture over the top. Cover the pan with a lid and cook for another 1-2 minutes, or until the egg is mostly set but still slightly runny in the center (this creates the custardy texture).

To serve, divide the hot cooked rice between two large bowls. Carefully slide half of the chicken and egg mixture from the pan over each bowl of rice. Garnish with thinly sliced green onion.