Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Japanese-Style Chicken and Egg Rice Bowls
Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a stock made of seaweed and shaved dried bonito. If you’re able to find instant dashi in the supermarket, give it a try. It requires only water to brew or dissolve the granules and lends the omelet a smoky, umami-rich flavor that’s uniquely Japanese. Short-grain rice is the best type to use for these rice bowls.
pound boneless, skinless chicken thighs, trimmed, halved crosswise and thinly sliced on the diagonal