Japanese Oyakodon Recipe: A Chicken and Egg Rice Bowl

Ingredients (9)

• 1 2/3 cups dashi soup stock
• 7 tablespoons soy sauce
• 1/4 cup mirin
• 3 tablespoons sugar
• 3/4 pound boneless chicken thighs, or chicken breasts, cut into bite-size pieces
• 1 onion, thinly sliced
• 4 large eggs
• 4 cups Japanese rice, steamed
• Nori (dried seaweed), cut into strips, optional