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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Date Added: 8/13/2019    Source: cooking.nytimes.com

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Ingredients
  • 6 tablespoons dashi (homemade or instant)
  • 2 tablespoons dry sake
  • 2 tablespoons mirin or aji mirin
  • 2 tablespoons soy sauce
  • 1/2 teaspoons sugar
  • 2 skin-on chicken thighs, deboned (do it yourself or ask your butcher)
  • 1 small onion, thinly sliced, lengthwise
  • 4 eggs
  • 6 sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal
  • Short-grained white rice (often labeled sushi rice), cooked, for serving
  • Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)

View the full recipe at cooking.nytimes.com

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