Oyakodon Japanese Chicken and Egg Rice Bowl
Ingredients
- 12 ounces boneless, skinless chicken breasts or thighs
- 1 large yellow onion
- 1 1/2 cups water
- 1 (5 to 8-gram) instant dashi packet , or 1 teaspoon instant dashi powder
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1 tablespoon packed light brown sugar
- 6 large eggs
- 2 medium scallions
- 5 cups hot, cooked rice , for serving
- 1/2 sheet nori seaweed (optional)
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