Japanese Oyakodon Recipe: A Chicken and Egg Rice Bowl
Ingredients (9)
- 1 2/3 cups dashi soup stock
- 7 tablespoons soy sauce
- 1/4 cup mirin
- 3 tablespoons sugar
- 3/4 pound boneless chicken thighs, or chicken breasts, cut into bite-size pieces
- 1 onion, thinly sliced
- 4 large eggs
- 4 cups Japanese rice, steamed
- Nori (dried seaweed), cut into strips, optional
Directions
Learn how to make this recipe at The Spruce Eats
Ingredients (7)
- 2 oz. Johnnie Walker Black Label
- 0.75 oz. Fresh Lemon Juice
- 0.5 oz. Honey 2:1
- 1 dash of Salt
- Ice
- 1 Lemon Twist Garnish
- <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>