A quick and delicious Oyakodon prepared with Kuze Fuku & Sons Dashi. Makes a great all-in-one meal!
4 oz Boneless Chicken Thighs
1 Leek (about 7-8 inches long)
Japanese Wild Parsley
1/2 packet Kuze Fuku & Sons Dashi
1 tbsp Sugar
1.5 tbsp Soy Sauce
1 tbsp Mirin
2 Eggs, beaten
Cut chicken into bite-sized portions and set aside. Slice the leek and parsley and set these aside, too. In a saucepan, simmer 1 sachet of Banno Dashi in 1.5 cups of water until steeped. Add sugar, soy sauce, and mirin and mix well. Add the chicken and leeks and increase heat until these are properly cooked. Reduce heat and add egg. Cover and simmer until the egg is half-cooked. Serve atop rice and add parsley.
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