Coconut Free Gluten Free Oyakodon

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
2 ¼ cups water

For the broth

2 cups dashi stock
Muso From Japan Umami Broth Dashi Powder New York Mutual Kayanoya Dashi, Original Maika'i Umami Bonito, Shiitake & Kombu Dashi Powder Maika'i Umami Shiitake & Kombu Dashi Powder Kinjirushi Umami Veggie Dashi
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¼ cup tamari
3 tbsp mirin
1 tbsp sugar

For the chicken and egg

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, halved and thinly sliced
6 large eggs

For serving

2 scallions, thinly sliced
1 sheet nori, cut into thin strips (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water, swirling and draining 2–3 times until the water runs mostly clear. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice cooks, combine the dashi stock, tamari, mirin, and sugar in a small bowl and stir until the sugar dissolves.

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