Oyakodon Japanese Chicken-egg Rice Bowl | Kikkoman Corporation

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