Oyakodon

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ lb or 1.13kg

• Onions

  Raw

  1 medium or 110g

• Dashi Stock

  Ajinomoto

  8 tbsp or 800g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Kotterin Mirin

  Kikkoman

  ½ tablespoon or 50g

• Brown sugar

  2 tsp packed or 9g

• Egg

  Whole, fresh eggs

  6 large or 300g

Directions

1. Heat oil in a skillet over medium heat. Place chicken in, cover, and cook until no longer pink inside and beginning to brown, about 5-10 minutes.
2. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
3. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.