Silky Chicken and Egg Drop Oyakodon Soup | DishGen Recipe
This savory Chicken and Egg Drop Oyakodon Soup marries tender chicken, delicate beaten eggs, and umami-rich dashi broth for a warming, silky texture. Enhanced with fragrant ginger and scallions, this...
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Cooking tools:
- Saucepan
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- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Ladle
- Measuring spoon
- Measuring cup
- Slotted spoon
- Colander
Ingredients
- 4 cups dashi stock (can substitute with low-sodium chicken broth)
- 1/2 lb boneless skinless chicken thighs, thinly sliced
- 2 large eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1-inch piece fresh ginger, grated
- 3 scallions, thinly sliced
- 1 tsp toasted sesame oil
- Salt, to taste
- Optional: cooked steamed rice or udon noodles for serving
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