Oyakodon (Japanese Chicken and Egg Rice Bowl)
- Category: Breakfast Chicken
- Author: User
- Rating: 4.51
- Prep time: 15 min
- Cook time: 25 min
Ingredients
- 2 cups uncooked jasmine rice
- 4 cups water
- 4 skinless, boneless chicken thighs, cut into small pieces
- 1 onion, cut in half and sliced
- 2 cups dashi stock, made with dashi powder
- ΒΌ cup soy sauce
- 3 tablespoons mirin (Japanese rice wine)
- 3 tablespoons brown sugar
- 4 eggs