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Japanese-Style Chicken and Egg Rice Bowls
Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a stock made of seaweed and shaved dried bonito. If you’re able to find instant dashi in the supermarket, give it a try. It requires only water to brew or dissolve the granules and lends the omelet a smoky, umami-rich flavor that’s uniquely Japanese. Short-grain rice is the best type to use for these rice bowls.
4
Servings
25 minutes
Ingredients
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4
large eggs
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1
pound boneless, skinless chicken thighs, trimmed, halved crosswise and thinly sliced on the diagonal
Directions
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01In a medium bowl, whisk the eggs; set aside. In a 12-inch skillet, combine the chicken, onion, broth, soy sauce and mirin. Bring to a vigorous simmer over medium-high and cook, stirring occasionally, until the onion is softened, the chicken is cooked through and about ¼ inch of liquid remains in the pan, 8 to 11 minutes.
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