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Japanese-Style Chicken and Egg Omelet over Rice

4 to 6 Servings

30 minutes

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Oyako donburi—chicken and egg cooked with onion and seasonings and served on top of steaming-hot rice—is Japanese comfort food and a satisfying meal in a bowl. The chicken and egg mixture customarily is made in individual portions in a small pan, but we use a 12-inch skillet to make a simplified family-style version that we then spoon onto bowlfuls of cooked rice. Dashi, or stock made with seaweed and, typically, shaved dried bonito, lends the dish an umami-richness and a distinctly Japanese flavor. You can make the stock from scratch, but instant dashi, sold in packets in many well-stocked supermarkets, is a convenient option. Otherwise, low-sodium chicken broth works well in its place.

4 to 6

Servings

Tip

Don’t forget to cover the skillet after adding the eggs. The lid traps heat and speeds up the cooking, which helps the eggs cook up light and fluffy.

30 minutes

Ingredients

  • 5

    large eggs

  • pounds boneless, skinless chicken thighs, trimmed, halved crosswise and thinly sliced on the diagonal

Directions

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