Oyakodon is a heartwarming dish, seamlessly blending through husband's love of both chicken and egg into unity. With soft simmering, this dish evokes the comforting power of mother earth and renewal through warmth.
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Heat dashi, soy sauce, mirin, and sugar in a pan over medium heat.
Add onion and until tender.
Add chicken and until cooked through.
Lightly beat the eggs and pour over the chicken and onions.
Cover and cook until eggs are just set.
Serve over bowls of rice, garnished with green onions.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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