Oyakodon (Japanese Chicken and Egg Rice)
- 1/4 small onion, cut into rings
- 8 oz chicken thigh or leg, fat trimmed and cut into bite-sized pieces
- 3 large eggs, lightly beaten
- Scant 3/4 cup water
- 1 stalk scallion, cut diagonally
- 1 1/2 tablespoons Mizkan Bonito Flavored Soup Base
- 1 1/2 tablespoons Mizkan Honteri Mirin
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- Produce
- Onion, small (1/4)
- Scallion (1 stalk)
- Seafood
- Mizkan bonito flavored soup base (1 1/2 tablespoons)
- Meat
- Chicken thigh or leg (8 oz)
- Condiments
- Mizkan honteri mirin (1 1/2 tablespoons)
- Soy sauce (1 teaspoon)
- Cooking & Baking
- Sugar (1 teaspoon)
- Drinks
- Water (3/4 Scant cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on rasamalaysia.com
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Published September 27, 2012 (4 months ago).
83 people saved this recipe.
