Oyakodon (Japanese Chicken and Egg Rice Bowl)

Details

Ingredients

• 2 cups uncooked jasmine rice
• 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
• ¼ cup soy sauce
• 3 tablespoons mirin (Japanese rice wine)
• 3 tablespoons brown sugar
• 4 eggs