Oyakodon Chicken and Egg Rice Bowl Recipe | Home Pressure Cooking
Comforting Japanese chicken and egg rice bowl with dashi-flavored broth, perfect for a quick weeknight meal. Try Michael Russell's recipe now!
Ingredients
- 1 cup dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 2 boneless chicken thighs, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 2 eggs, lightly beaten
- 2 cups cooked rice
- Chopped green onions for garnish
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