Oyakodon Recipe (Japanese Chicken and Egg Rice Bowl) | Saveur

Name: Oyakodon Recipe (Japanese Chicken and Egg Rice Bowl) | Saveur
Ingredients: One 2-in. square konbu; 4 tightly packed cups (40 g) katsuobushi; ¼ cup mirin; ¼ cup usukuchi or white shoyu (see headnote); 1 Tbsp. sugar; 2 tightly packed cups (20 g) katsuobushi; ¼ cup vegetable oil; 1½ lb. boneless, skin-on chicken thighs, cut into bite-size pieces; Fine salt; 1 large yellow onion, thinly sliced; 8 large eggs; 20 mitsuba sprigs, leaves separated and stems cut into 1-in. pieces (see headnote); Cooked sushi rice and ground sansho powder, for serving

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This comforting dish of tender chicken and soft-cooked eggs over rice is a staple of Japanese home cooking and the izakaya tradition.

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Ingredients

One 2-in. square konbu
4 tightly packed cups (40 g) katsuobushi
¼ cup mirin
¼ cup usukuchi or white shoyu (see headnote)
1 Tbsp. sugar
2 tightly packed cups (20 g) katsuobushi
¼ cup vegetable oil
1½ lb. boneless, skin-on chicken thighs, cut into bite-size pieces
Fine salt
1 large yellow onion, thinly sliced
8 large eggs
20 mitsuba sprigs, leaves separated and stems cut into 1-in. pieces (see headnote)
Cooked sushi rice and ground sansho powder, for serving