What came first -the chicken (oya) or the egg (ko)? Here’s a Japanese rice bowl featuring both!
Ingredients
Serves 2 people
- 300 g chicken thigh
Boneless and sliced
- 4 eggs
Beaten
- 2 bowls rice
Cooked
- 1 yellow onion
Sliced
- 5 g ginger
Sliced
- 200 ml dashi stock
(substitute with chicken stock)
- 40 ml soy sauce
- 40 ml mirin
- 40 g sugar
- 1 tbsp nori
Shredded
- 1 tsp sesame oil
- 1 tsp sesame seeds
Toasted
- 1 tbsp vegetable oil
Step 1 – Mix oyakodon sauce
- In a mixing bowl, add stock, 40 ml soy sauce, 40 ml mirin and 40 g sugar. Mix well and set aside.
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