Mitsuba Oyakodon
This mitsuba oyakodon layers chicken and egg with fresh Japanese parsley aroma. The herb note keeps the bowl bright and balanced.
Instructions
- 1
Cut chicken into bite-size pieces and thinly slice onion.
- 2
Bring dashi, soy sauce, mirin, and sugar to a simmer.
- 3
Add onion for 3 minutes, then add chicken and cook through.
- 4
Lightly beat eggs and pour in two batches for a soft set.
- 5
Add mitsuba, cook 20 seconds, then turn off the heat.
- 6
Serve immediately over warm rice.
Tips
Nutrition (per serving)
Adjust Servings
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