Japanese Chicken and Egg Rice Bowl (Oyakodon)

Steps

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1. 1
   Prepare the vegetables: finely dice half an onion, mince 2 garlic cloves, grate about half a teaspoon of fresh ginger, and roughly chop fresh mitsuba (or green onion).
   ≈1:20
2. 2
   Make the sauce: in a small container, combine 1 cup water, 0.5 tbsp chicken bouillon powder, 4 tbsp soy sauce, 4 tbsp mirin, 0.5 tbsp sugar, and 0.5 tsp hondashi. Mix well.
   ≈3:49
3. 3
   Heat 1 tbsp oil in a wok or pot over medium-high heat. Once hot, add the onion, garlic, and ginger; sauté for 2–3 minutes until lightly browned.
   ≈4:22
4. 4
   Add 500g ground chicken and cook, stirring continuously, for about 6 minutes until most of the liquid has evaporated and the fat is rendered.
   ≈4:35
5. 5
   Pour in the prepared sauce and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 10 minutes.
   ≈4:42
6. 6
   Lightly beat 2 eggs—avoid overmixing to create a beautiful gradation of white and yolk.
   ≈5:15
7. 7
   Pour about a quarter of the meat sauce into a small pan and bring to a boil over medium heat.
   ≈5:30
8. 8
   Once boiling, pour in the beaten eggs and garnish with mitsuba. Cover and cook for 1–2 minutes until the eggs reach your preferred doneness (soft, runny yolks are recommended for authentic flavor).
   ≈5:44
9. 9
   Remove from heat and carefully slide the eggs and sauce over a bowl of hot rice. Serve immediately.
   ≈6:18