Japanese-Style Chicken and Egg Rice Bowls

Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a stock made of seaweed and shaved dried bonito. If you’re able to find instant dashi in the supermarket, give it a try. It requires only water to brew or dissolve the granules and lends the omelet a smoky, umami-rich flavor that’s uniquely Japanese. Short-grain rice is the best type to use for these rice bowls.