Japanese Chicken & Egg Rice Bowls (Oyakodon) | Asian Inspirations

Name: Japanese Chicken & Egg Rice Bowls (Oyakodon) | Asian Inspirations
Ingredients: 300g onions; 450g boneless chicken legs or thighs (skinned and cut into bite-sized pieces); ½ cup soy sauce; ½ cup sake; ½ cup mirin; ½ cup dashi – (use instant dashi powder, prepare as per instructions on packaging); 8 eggs; 4 tsp sugar; 6 cups cooked Japanese white rice; ¼ cup scallion (sliced thinly, optional); ¼ cup crumbled nori; ¼ cup mitsuba leaves (also known as honeywort, optional); Shichimi togarashi (optional)

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Oyakodon is a very popular dish in Japan. It is a classic one-pot Japanese chicken dish with chiffon-like blanket of eggs served on top of a bed of hot rice.

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Ingredients

300g onions
450g boneless chicken legs or thighs (skinned and cut into bite-sized pieces)
½ cup soy sauce
½ cup sake
½ cup mirin
½ cup dashi – (use instant dashi powder, prepare as per instructions on packaging)
8 eggs
4 tsp sugar
6 cups cooked Japanese white rice
¼ cup scallion (sliced thinly, optional)
¼ cup crumbled nori
¼ cup mitsuba leaves (also known as honeywort, optional)
Shichimi togarashi (optional)