Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Serious Eats
Serves: 4 Save

Ingredients (12)

  • 1 pound onions, peeled
  • 1 pound boneless chicken legs or thighs (about 2 chicken legs or 4 thighs), skinned and cut into bite-size pieces
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup dashi
  • 8 eggs
  • 6 cups cooked Japanese white rice
  • 1/4 cup mitsuba leaves (optional)
  • 1/4 cup thinly sliced scallion (optional)
  • 1/4 cup crumbled nori (optional)
  • Shichimi togarashi

Directions

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Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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