Name: Japanese Chicken And Egg Rice Bowl (Oyakodon)
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 180g chicken thighs; 1/2 onion; 2 eggs; 120ml dashi; 1 tbsp sake; 1 tbsp mirin; 1/2 tbsp soy sauce; 1 tsp monk fruit erythritol sweetener; 2 servings steamed rice - for the to serve; 1 green onion, chopped - for the to serve; 1 tbsp shichimi togarashi - for the to serve

Thinly slice chicken thighs and onion.
In a small bowl, beat eggs until loosely combined.
In another bowl, combine dashi, mirin, sake, soy sauce and monkfruit erythritol sweetener. Transfer to a saucepan.
Add chicken and onion to the saucepan and bring mixture to a simmer over high heat.
Reduce heat to low. Cover and cook for 5-8 minutes or until the chicken is cooked.
Taste the broth and adjust seasoning if necessary. It should be savory and slightly sweet.
Slowly drizzle the beaten egg over the chicken and onion. Cover and cook until egg is done to your liking.
Serve immediately over steamed rice. Top with chopped spring onion and shichimi togarashi. Enjoy!

Notes

Make sure you use a good quality dashi for this dish.
Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
I used chicken thigh for this recipe but feel free to use chicken breast if you prefer.
Shichimi togarashi is a Japanese chili powder that can be found in Asian grocery stores. Feel free to omit if you don't have it.

Japanese Chicken And Egg Rice Bowl (Oyakodon)

Japanese Chicken And Egg Rice Bowl (Oyakodon)

Ingredients (2 servings)