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Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe
Ingredients
- 1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note above)
- 1 tablespoon (15ml) soy sauce, plus more to taste
- 2 tablespoons (30ml) dry sake
- 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 (see note above)
- 3 thinly sliced scallions, divided
- 2 stems mitsuba (optional; see note above)
- 3 to 4 large eggs (see note above)
- To Serve:
- 2 cups cooked white rice
- Togarashi (see note above)
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