Japanese Oyakodon Recipe: A Chicken and Egg Rice Bowl

Serves: 4 Save

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

Gold Rush

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>

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!