Oyakodon Chicken and Egg Rice Bowl Recipe
Ingredients
- 3 dried shiitake mushrooms, rehydrated, with ⅔ cup liquid reserved
- 2 tablespoons soy sauce
- 1 tablespoon cooking sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- ½ teaspoon Hondashi (dashi granules)
- 1 medium onion or ½ large onion, sliced
- 1 chicken thigh, cut into bite-sized pieces
- 4 large eggs, beaten
- 2 scallions, sliced on a bias (or mitsuba, which is typically used in Japan)
- Cooked short-grain Japanese rice, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments