Oyakodon Chicken and Egg Rice Bowl Recipe
Comforting Japanese chicken and egg rice bowl with dashi-flavored broth, perfect for a quick weeknight meal. Try Michael Russell's recipe now!
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 homepressurecooking.com.
Cooking tools:
- Rice cooker
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Airtight container
- Zip-top bag
- Refrigerator
- Freezer
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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