Oyakodon Japanese Chicken-egg Rice Bowl
Recipe for "Oyakodon Japanese Chicken-egg Rice Bowl". food forum is Kikkoman's quarterly newsletter. Each issue features various aspects of Japanese food culture and traditions in addition to current...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kikkoman.com.
Cooking tools:
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Skillet
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- Deboned chicken thigh*1, 300 g / 10 oz.
- 1 T sake
- 1 large onion, 220-250 g / 1/2 lb.
- One or two sprigs of mitsuba Japanese wild parsley or watercress
- 240 ml / 1 C dashi stock
- 3 T Kikkoman Soy Sauce
- 2 T granulated sugar
- 3 T sake
- 4 eggs
- 4 bowls of hot cooked rice
- Roasted nori seaweed, torn into small pieces about 2 T
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