Oyakodon (Chicken and Egg Bowl) 親子丼

justonecookbook.com

RecipeJawns

2 boneless, skinless chicken thighs

½ onion (3 oz, 85 g)

2 large eggs (50 g each w/o shell)

subheading: For the Seasonings:

½ cup dashi (Japanese soup stock; click to learn more) (using good, flavorful dashi is very important in this recipe!)

1½ Tbsp mirin

1½ Tbsp sake

1½ Tbsp soy sauce

1½ tsp sugar

subheading: For Serving:

2 servings cooked Japanese short-grain rice (1½ rice cooker cups (180 ml x 1.5 = 270 ml) yield roughly 2 donburi servings; see how to cook short-grain with a rice cooker, a pot over the stove, an Instant Pot, or a donabe)

2 sprigs mitsuba (Japanese parsley) (or green onion/scallion)

shichimi togarashi (Japanese seven spice) (optional, if you like spicy)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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