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Name: Oyakodon
Prep time: 11 min
Total time: 36 min
Yield: 2 servings
Ingredients: 300 g Japanese short-grain rice, rinsed until the water runs clear; 360 ml cold water; 300 ml instant dashi stock; 40 ml Japanese soy sauce; 30 ml mirin; 10 ml sake; 8 g white sugar; 300 g boneless skinless chicken thighs, cut into 2 cm pieces; 120 g yellow onion, halved and sliced 5 mm thick; 4 large eggs; 2 g fine salt; 4 g mitsuba leaves, roughly torn; 1 g shichimi togarashi

Oyakodon

Chicken and onion simmered in seasoned dashi, finished with streaky eggs over steamed rice.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Oyakodon

Chicken and onion simmered in seasoned dashi, finished with streaky eggs over steamed rice.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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