Oyakodon (Chicken and Egg Bowl) 親子丼

½ onion ( 4 oz, 113 g; peeled)

10 oz boneless, skinless chicken thighs (typically 1 to 2 thighs; use plant-based meat substitute for vegan/vegetarian)

1 Tbsp sake (for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit)

3 to 4 large eggs (50 g each w/o shell) (at room temperature; for vegan/vegetarian, use egg substitute such as JUST Egg)

subheading: For the Seasonings:

½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

2 Tbsp soy sauce

2 Tbsp mirin

2 tsp sugar

subheading: For Serving:

2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)

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

shichimi togarashi (Japanese seven spice) (optional)

Japanese sansho pepper (optional)

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

Directions at justonecookbook.com

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