Oyakodon (Chicken and Egg Rice Bowls)

Ingredients

• 1½ cupsLong-grain white rice
• 500 gBoneless skinless chicken thighs, cut into 1-inch pieces
• 1 mediumYellow onions, thinly sliced
• 4 largeLarge eggs, beaten
• 3-4 stalksGreen onions, sliced
• 1 cupChicken broth (low sodium)
• 4 tbspSoy sauce
• 2 tbspRice vinegar
• 1 tbspGranulated sugar
• 1 tbspCanola oil
• ½ tspSalt
• ½ tspGround black pepper

Method

1. Rinse the 300 g of white rice under cold water until the water runs clear. Combine the rinsed rice with 600 ml of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.⏱ 25 min timer in cook mode
2. While the rice cooks, heat 15 ml of canola oil in a large skillet or shallow pot over medium heat. Add the 250 g of sliced yellow onions and cook, stirring occasionally, until softened, about 4 minutes.⏱ 4 min timer in cook mode
3. Add the 500 g of chicken thigh pieces to the skillet with the onions. Cook, stirring, until the chicken is lightly browned on all sides and no longer pink, about 4 minutes. Season with 3 g of salt and 2 g of black pepper.⏱ 4 min timer in cook mode
4. Pour in the 250 ml of chicken broth, 60 ml of soy sauce, 30 ml of rice vinegar, and 15 g of white sugar (to substitute for mirin). Bring the mixture to a gentle simmer and cook for 3 minutes, allowing the flavors to meld and the chicken to cook through.⏱ 3 min timer in cook mode
5. Evenly pour the 4 beaten eggs over the simmering chicken and onion mixture. Cover the skillet with a lid and cook for 2-3 minutes, or until the eggs are softly set but still slightly runny in the center.⏱ 3 min timer in cook mode
6. Fluff the cooked rice with a fork. Divide the rice among four deep bowls. Carefully spoon the Oyakodon mixture over the rice in each bowl, ensuring each serving gets a good portion of chicken, onion, and egg. Garnish generously with the sliced green onions before serving.