Oyakodon (Chicken and Egg Rice Bowl)

Ingredients · for 2 (scales to your household)

• 1/2 whole onion $0.30
• 280 g chicken thighs $3.92
• 1 tbsp sake $0.23
• 4 whole eggs $1.61
• 1/2 cup dashi not counted
• 2 tbsp soy sauce $0.34
• 2 tbsp mirin $0.33
• 2 tsp sugar $0.01
• 2 cup cooked rice $0.60
• 2 stalk green onion $0.57

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Stir together the dashi, soy sauce, mirin and sugar to make the simmering sauce.
2. Slice the onion lengthwise and cut the chicken into bite-sized pieces; lightly break the egg whites with chopsticks without fully whisking.
3. Put the onion and the sauce in a small pan and bring to a simmer, then add the chicken and the sake.
4. Simmer uncovered over medium-low about 5 minutes until the chicken is cooked through.
5. Drizzle two-thirds of the egg over the center, avoiding the edges, and let it begin to set.
6. Add the remaining egg, garnish with green onion, and cook to your preferred doneness.
7. Slide the chicken and egg over a bowl of hot rice and serve.