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Oyakodon (Japanese Chicken and Egg Rice Bowl)

yield: 4 total time: 40 minutes

Ingredients

2 cups jasmine rice uncooked
4 cups water
4 skinless boneless chicken thighs cut into small pieces
1 onion cut in half and sliced
2 cups dashi stock made with dashi powder
1/4 cup soy sauce
3 tablespoons rice wine mirin, Japanese
3 tablespoons brown sugar
4 eggs

Nutrition

Calories : 620 calories
Carbohydrate : 86 grams
Cholesterol : 280 milligrams
Fat : 10 grams
Fiber : 2 grams
Protein : 39 grams
SaturatedFat : 2.5 grams
Sodium : 1300 milligrams
Sugar : 9 grams

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