Sometimes a good rice bowl is all you need to cheer you up or get you through the day. This oyakodon, or Japanese style chicken and egg rice bowl, does the trick for me every time!
It’s comforting, delicious and packed with so much flavor. I love mixing the rice, chicken, and egg with the dashi based sauce. It’s so satisfying and hits all the right spots!
Oyakodon – Japanese Chicken & Egg Rice Bowl
- 2 chicken thighs skinless + boneless
- 1/2 cup onion thinly sliced
- 2 eggs
- 1 cup dashi broth
- 2 tbsp sake
- 2 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 cups rice cooked
- 1 (3×3) piece dried kelp
- 1/2 cup dried bonito flakes katsuobushi
- 2 1/2 cups water