Name: Oyakodon (Chicken and Egg Rice Bowl)
Yield: 2
Ingredients: 200g skin on chicken thigh cut into bitesize pieces; A pinch of salt; 1 tbsp plain flour; A drizzle of vegetable oil; ½ white onion cut into thin wedges; 50ml mirin; 10g light brown sugar; 100ml dashi; 1 tsp chicken stock powder; 2 tbsp soy sauce; 3 medium eggs room temperature; Chopped spring onions and/or kizami nori to garnish (optional); "Mitsuba" Japanese wild parsley to garnish (optional); 2 portions cooked white rice (approx 300g)

Ingredients

(Servings: 2)

200g skin on chicken thigh cut into bitesize pieces

A pinch of salt

1 tbsp plain flour

A drizzle of vegetable oil

½ white onion cut into thin wedges

50ml mirin

10g light brown sugar

100ml dashi

1 tsp chicken stock powder

2 tbsp soy sauce

3 medium eggs room temperature

Chopped spring onions and/or kizami nori to garnish (optional)

"Mitsuba" Japanese wild parsley to garnish (optional)

2 portions cooked white rice (approx 300g)

Oyakodon (Chicken and Egg Rice Bowl)

Ingredients

Steps

Nutrition Facts

Comments

Oyakodon (Chicken and Egg Rice Bowl)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts