Oyakodon
Comforting bowl of tender chicken and soft-cooked eggs simmered in a savory-sweet dashi broth and spooned over steaming rice for a quick, soulful meal.
1 ½ cup short-grain rice, uncooked
1 cup water
1 tsp dashi granules
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp granulated sugar
12 oz chicken thigh, skinless, boneless, cut into bite-size pieces
1 yellow onion, thinly sliced
4 eggs, lightly beaten
2 stalk green onion, thinly sliced
1 tbsp vegetable oil
1 pinch salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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