Oyako Don (Chicken and Egg Over Rice)

(Jane Bruce)

Never mind the chicken or the egg. How about the chicken and the egg?

Cook Time:

Prep Time:

Total Time:35 min

Servings: 4

Ingredients:

4 cup water

1 1/3-ounce packet powdered dashi*

1 cup medium-grain white rice

1/4 cup soy sauce

1 pound boneless chicken thighs, cut into strips

1 Small onion, sliced thinly

2 Eggs, beaten, preferably organic or heirloom

Preparation:

In a medium-sized saucepan, bring the water to a boil over high heat.

Add the powdered dashi and boil for 5 minutes. Remove the packet from the pot and discard. (Or make 4 cups dashi broth according to package directions.) Add the rice and 1 ½ cups of the dashi broth to another medium-sized saucepan.

Bring to a gentle boil over medium-high heat, reduce heat to low, and stir to make sure no grains are stuck to the bottom.

Cover the pot with a lid and simmer for 15 minutes. Once the rice is done, remove from heat and let stand, covered, for 10 minutes.

Meanwhile, return the remaining dashi broth in the other pot to a simmer over medium heat. Add the soy sauce and stir to combine. Add the chicken and cook for 5 minutes. Then, add the onion and cook for 3 minutes.

Reduce heat to low and stir in the eggs. Let cook for 2 minutes.

Remove the chicken, onion, and egg to a bowl using a slotted spoon, leaving only the broth in the pot. Return the broth to a boil over high heat and reduce to a glaze, about 15 minutes. Mix the glaze in with the accumulated juices in the bowl, and toss together well. Serve immediately over rice.