MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 12-Minute Oyakodon
Categories: Poultry, Vegetables, Rice
Yield: 2 servings

2 Chicken thighs cut to thin,
- bite-sized pieces
4 lg Eggs
1 sm Onion thinly sliced

MMMMM-----------------------OYAKODON SAUCE----------------------------
2 1/3 tb Tsuyu base (concentrated
Seasoned dashi)
3/4 c Water See Note 1

MMMMM--------------------------TO SERVE-------------------------------
2 Servings steamed rice
1 Stalk green onion or mitsuba
- (Japanese parsley) chopped
Sesame seeds, togarashi;
- opt

Make the sauce: Mix the tsuyu base with water and set it
aside.

Simmer onions and chicken: Heat a pan over medium heat
and add the thinly sliced onions and chicken thighs.
Pour in the oyakodon sauce and let it simmer together
until the chicken is fully cooked and the onions have
softened, about 5 minutes.

Add the eggs: Lightly beat the eggs in a container with
a spout for easy pouring. Drizzle the eggs onto the
chicken and onions and then top with chopped green
onions. Cover the pan and let the eggs cook to your
preferred level of doneness, 1 to 3 minutes.

Add to rice bowls: Portion the steamed rice into large
bowls. Top each rice bowl with the chicken and egg
mixture and any remaining sauce. Garnish with sesame
seeds and togarashi if using. Serve and enjoy!

Jessica Gavin

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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