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Ground Chicken Oyakodon (Japanese Chicken and Egg Rice Bowl)
Ingredients
  • ½ yellow onion
  • 2 cloves garlic
  • 1 small knob of ginger
  • Handful of mitsuba (or green onion), to garnish
  • 1.1 lb (500g) boneless, skin-on chicken thighs
  • 1 tbsp neutral-tasting oil
  • 8 large eggs, divided
  • 4 cups hot cooked rice, about 1 cup (210g) for each serving
  • subheading: Meat Sauce:
  • 1 cup (240ml) water
  • ½ tbsp chicken bouillon powder
  • 4.5 tbsp soy sauce
  • 4 tbsp mirin
  • ½ tbsp sugar
  • ½ tsp Japanese bonito soup stock powder (hondashi) or chicken bouillon powder
Steps
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