Oyakodon (Chicken and Egg Rice Bowl) | To Try

Name: Oyakodon (Chicken and Egg Rice Bowl) | To Try
Ingredients: ½ onion (4 oz, 113 g; peeled) 4 113; 10 oz boneless, skinless chicken thighs (typically 1–2 thighs; use plant-based meat substitute for vegan/vegetarian) 1–2; 1 Tbsp sake (for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit); 3–4 large eggs (50 g each w/o shell) (at room temperature; for vegan/vegetarian, use egg substitute such as JUST Egg); ½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 2 Tbsp soy sauce; 2 Tbsp mirin; 2 tsp sugar; 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving); 4 sprigs mitsuba (Japanese parsley) (or green onion/scallion); shichimi togarashi (Japanese seven spice) (optional); Japanese sansho pepper (optional)

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Ingredients

½ onion (4 oz, 113 g; peeled) 4 113
10 oz boneless, skinless chicken thighs (typically 1–2 thighs; use plant-based meat substitute for vegan/vegetarian) 1–2
1 Tbsp sake (for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit)
3–4 large eggs (50 g each w/o shell) (at room temperature; for vegan/vegetarian, use egg substitute such as JUST Egg)
½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
2 Tbsp soy sauce
2 Tbsp mirin
2 tsp sugar
2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
4 sprigs mitsuba (Japanese parsley) (or green onion/scallion)
shichimi togarashi (Japanese seven spice) (optional)
Japanese sansho pepper (optional)