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5 tablespoons soy sauce
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1/4 cup mirin
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2 tablespoons granulated sugar
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6 large eggs
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4 bone-in, skin-on chicken thighs (about 6 ounces each), trimmed
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3/4 cup dashi, water, or chicken broth
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2 small yellow onions, thinly sliced (about 2 cups)
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1/2 cup sliced scallions (about 2 scallions), plus more for garnish
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Shichimi togarashi (optional)
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Hot cooked short-grain white rice
Oyakodon Chicken and Egg Rice Bowl
This quick and tasty Japanese rice bowl features juicy chicken thighs, soft-set steamed eggs, and tender onions cooked in a savory dashi sauce.
Nutrition Information
232
Calories
15g
Carbohydrates
8g
Protein
578mg
Potassium
6g
Fiber
12g
Sugar
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