Oyakodon: Japanese Chicken & Egg Rice Bowl
Always in the Kitchen
Always in the Kitchen
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Ingredients

  • 2 servings
  • 2 cups
  • 1 uncooked chicken breast or 2 chicken thighs
  • 1 small-to-medium yellow onion
  • 3 coins of fresh ginger
  • 2 eggs, lightly beaten
  • 1-2 tablespoons less-sodium Japanese soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons sake
  • 1/2 teaspoon sugar
  • 1 cup vegetable stock (you can also use dashi, kombu stock)
  • 1 green onion
  • Togarashi pepper blend, to taste

Instructions

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