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Author Notes: My version of a Japanese donburi (rice bowl) I tried at an eponymous new restaurant, which was the perfect antidote to a dreary Sunday afternoon. The more specific names for each type of donburi describe the meat or vegetables cooked in the sauce. At the restaurant, I had perfectly fried shrimp, but the oyakodon — “parent-and-child donburi” in English, a play on the chicken-and-egg combination — wins at home for simplicity and punny name. See additional process photos here: http://www.carrotorcake.com/chicken-and-egg-rice-bowl/ —carrotorcake
- 2 boneless, skinless chicken thighs
- 1 small yellow onion
- 2 eggs, lightly beaten
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 cup dashi (or chicken broth)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cup brown rice, uncooked
- Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes
- Prepare rice according to package instructions, so it will be done at about the same time as the chicken (about 20 minutes for prep and cooking).
- Slice the onion into quarter-inch thick half moons and cut the chicken into bite-size pieces.
- Combine mirin, sake, dashi, soy sauce, and sugar in a pan and bring to a boil. Reduce heat and simmer for a minute. Add onion in a single layer and place chicken on top. Cover and cook for 10 minutes.
- Pour egg over the chicken, shaking the pan gently to distribute it evenly. Cover and cook for 1-2 minutes, until the egg is set.
- Spoon the chicken, egg, onions, and sauce over the rice in serving bowls. Top with garnishes and serve.
- This recipe was entered in the contest for Your Best Chicken
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