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Oyakodon (Japanese Chicken & Egg Rice Bowl)
Ingredients
  • 1 cup boneless, skinless chicken thighs, cut into 1 ½ to 2 inch chunks
  • ½ tbsp sake (optional)
  • ¼ cup dashi
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp white sugar
  • 1 white onion, sliced into half moons
  • 2 to 3 large eggs, separated to whites and yolks
  • ⅛ cup minced green onions
  • shichimi togarashi, to taste (optional)
  • sansho pepper, to taste (optional)
Steps
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