Oyakodon: Chicken and egg rice bowl recipe
This easy and adaptable Japanese dish is a firm family favourite in Julia Busuttil Nishimura’s household.
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.theage.com.au.
Ingredients
- 2 spring onions, plus extra to serve
- 6 eggs, lightly whisked
- 150ml chicken stock
- 150ml mirin
- 100ml soy sauce
- 1 tbsp caster sugar
- 450g boneless, skinless chicken thighs, cut into 4cm pieces
- steamed short-grain rice (such as Koshihikari) to serve
More Like This
Oyakodon <br>(Japanese Chicken and Egg Rice Bowl) | Recipe Cart | Recipe Cart
getrecipecart.com
Chicken and Egg Rice Bowl (Oyakodon) – AYANA GOHAN
ayana-gohan.com
Oyakodon Recipe: Quick & Easy Japanese Comfort Food
bellerecipe.com
Oyakodon Chicken and Egg Rice Bowl Recipe | Home Pressure Cooking
homepressurecooking.com
Chicken and egg rice bowl recipe
lovefood.com
Oyakodon: Japanese Chicken and Egg Rice Bowl | Asia-Cuisine
asia-cuisine.com
Oyakodon: Japanese Chicken and Egg Rice Bowl
en.petitchef.com
Oyakodon (Japanese Chicken & Egg Rice Bowls) Recipe | Samsung Food App
app.samsungfood.com