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- Corn syrup
- Fermented rice extract (rice, alcohol, salt and citric acid)
- Distilled vinegar
- Brown sugar
- Sodium benzoate and potassium sorbate (as preservatives)
Oyako don (chicken and rice bowl) - Serves 4
Cut 3/4 lb chicken thighs/breasts into bite-size pieces.
Bring 1 2/3 cupsof dashi stock, 7 Tbsp soy sauce, 4 Tbsp mirin and 3 Tbsp sugar to a simmer in a pan.
Add chicken and simmer for a few minutes. Add one thinly chopped onion and simmer for several minutes more.
Beat 4 eggs. Bring pan to boil and add eggs. Reduce heat to low and cover for about one minute.
Serve on a bed of Japanese rice.