Japanese Oyakodon Recipe: A Chicken and Egg Rice Bowl

The Spruce Eats
Serves: 4 Save

Ingredients (9)

  • 1 2/3 cups dashi soup stock
  • 7 tablespoons soy sauce
  • 1/4 cup mirin
  • 3 tablespoons sugar
  • 3/4 pound boneless chicken thighs, or chicken breasts, cut into bite-size pieces
  • 1 onion, thinly sliced
  • 4 large eggs
  • 4 cups Japanese rice, steamed
  • Nori (dried seaweed), cut into strips, optional

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Directions

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