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11Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup dashi (homemade, or the equivalent in Hondashi, see note)
- 1 Tbsp. soy sauce (plus more to taste)
- 2 Tbsp. sake
- 1 Tbsp. sugar (plus more to taste)
- 1 onion (large, slivered, about 6 ounces; 170g)
- 12 oz. boneless, skinless chicken thighs (thinly sliced, see note)
- 3 scallions (thinly sliced, divided)
- 2 stems mitsuba (optional; see note)
- 4 large eggs (see note)
- 2 cups cooked white rice
- togarashi (see note)
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Reviews(3)
Shayla Main 4 years ago
This tastes just like the okaykodon I used to get at a restaurant near my college. I'm very impressed with how easy and quick I was able to throw everything together, and with minimal chopping.
Interesting Person 6 years ago
Delicious and comforting! Longest step was caramelizing the onions, but it was well worth it for the flavor you get. I traded the sugar for two tablespoons of sugared mirin and used chicken bouillon powder instead of dashi stock. Simple but good meal.