Ingredients
- 1 cup uncooked Japanese short-grain rice
- 1/2 cup dashi stock or low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 1/2 tablespoons mirin Japanese sweet rice wine
- 1 1/2 teaspoons sugar
- 1/2 medium onion thinly sliced
- 8 ounces boneless, skinless chicken thighs cut into bite-sized pieces
- 3 large eggs lightly beaten
- Chopped green onions for garnish optional
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions or your rice cooker.
- In a medium skillet, combine the dashi stock (or chicken broth), soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
- Add the sliced onion and chicken pieces to the skillet. Simmer for 8-10 minutes, until the chicken is cooked through and the onion is tender.
- Slowly drizzle the beaten eggs over the chicken and onion mixture in a circular pattern.
- Cover the skillet and cook for 2-3 minutes, until the eggs are set but still soft.
- Divide the cooked rice into bowls. Gently slide the chicken and egg mixture over the rice. Garnish with chopped green onions if desired. Serve immediately.
