Name: Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup (240ml) homemade dashi , or the equivalent in Hondashi; 2 tablespoons (30ml) dry sake1 tablespoon (15ml) soy sauce, plus more to taste; 1 tablespoon (15g) sugar, plus more to taste; 1 large onion, slivered (about 6 ounces; 170g); 12 ounces (340g) boneless, skinless chicken thighs, thinly sliced; 3 thinly sliced scallions, divided; 2 stems mitsuba; 3 to 4 large eggs; To Serve:; 2 cups cooked white rice; Togarashi

Ingredients

(Servings: 2)

1 cup (240ml) homemade dashi , or the equivalent in Hondashi

2 tablespoons (30ml) dry sake1 tablespoon (15ml) soy sauce, plus more to taste

1 tablespoon (15g) sugar, plus more to taste

1 large onion, slivered (about 6 ounces; 170g)

12 ounces (340g) boneless, skinless chicken thighs, thinly sliced

3 thinly sliced scallions, divided

2 stems mitsuba

3 to 4 large eggs

2 cups cooked white rice

Togarashi

Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe

Ingredients

To Serve

Steps

Nutrition Facts

Comments

Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe

Ingredients

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Comments

Nutrition Facts