Oyakodon (Japanese Chicken and Egg Rice Bowl)

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4.51 / 5

15min

25min

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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