Oyakodon: Japanese Chicken and Egg Rice Bowl

Heat oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the onion and sauté until soft and translucent, about 5 minutes.

Pour in the stock, followed by soy sauce, mirin, and brown sugar. Stir until the sugar dissolves, then bring the mixture to a boil. Lower the heat and let it simmer until slightly reduced, about 10 minutes.

In a separate bowl, beat the eggs well. Pour the eggs into the hot stock mixture. Cover the skillet, reduce the heat, and let the eggs steam until fully cooked, about 5 minutes. Remove from heat.

Scoop rice into 4 deep bowls and ladle the chicken and egg mixture over the top, dividing it evenly between the bowls.