Oyakodon (Chicken and Egg Bowl) 親子丼

justonecookbook.com

nuudles

2 chicken thighs, rinsed and pat dry

3 Tbsp. mirin

1 Tbsp. sake

1 cup dashi

2 Tbsp. soy sauce

1 Tbsp. sugar

½ large onion, thinly sliced

2 large eggs, gently beaten

1 mitsuba (Japanese wild parsley) or green onion/scallion, finely sliced for garnish

3 cups cooked Japanese rice

Directions at justonecookbook.com

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