{"product_id":"oyakodon","title":"Oyakodon","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 cups cooked sushi rice\u003c\/li\u003e\n\u003cli\u003e2 cups dashi broth\u003c\/li\u003e\n\u003cli\u003e3 tablespoons soy sauce\u003c\/li\u003e\n\u003cli\u003e2 tablespoons mirin\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli\u003e1 medium onion, thinly sliced\u003c\/li\u003e\n\u003cli\u003e200 grams chicken thigh, cut into bite-sized pieces\u003c\/li\u003e\n\u003cli\u003e3 large eggs\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e2 green onions, chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003eShichimi togarashi (optional, for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eHeat oil in a large skillet or wok over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eAdd chicken pieces and cook until lightly browned, about 3-4 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd sliced onions and cook until softened, about 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003ePour in dashi broth, soy sauce, mirin, and sugar. Stir well and bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eReduce heat to medium and let simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eIn a bowl, beat the 3 eggs together until well combined.\u003c\/li\u003e\n\u003cli\u003eSlowly pour the beaten eggs over the simmering chicken and onion mixture in a circular motion.\u003c\/li\u003e\n\u003cli\u003eDo not stir immediately. Let the eggs cook for 20-30 seconds until they begin to set.\u003c\/li\u003e\n\u003cli\u003eGently stir to create soft, ribboned egg curds while still leaving some runny egg.\u003c\/li\u003e\n\u003cli\u003eRemove from heat when eggs are still slightly creamy and not fully cooked through.\u003c\/li\u003e\n\u003cli\u003eDivide cooked rice among serving bowls.\u003c\/li\u003e\n\u003cli\u003ePour the oyakodon mixture over the rice.\u003c\/li\u003e\n\u003cli\u003eGarnish with green onions and shichimi togarashi if desired.\u003c\/li\u003e\n\u003cli\u003eServe immediately while hot.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse dashi from instant powder or homemade stock for best flavor.\u003c\/li\u003e\n\u003cli\u003eChicken thigh is preferred over breast for better texture and flavor.\u003c\/li\u003e\n\u003cli\u003eDo not fully scramble the eggs; they should be creamy and slightly runny for authentic oyakodon.\u003c\/li\u003e\n\u003cli\u003ePrepare all ingredients before cooking as the dish comes together quickly.\u003c\/li\u003e\n\u003cli\u003eA non-stick or well-seasoned skillet prevents eggs from sticking.\u003c\/li\u003e\n\u003cli\u003eKeep the heat moderate to prevent the eggs from cooking too fast.\u003c\/li\u003e\n\u003cli\u003eServe immediately after assembly to maintain the proper egg texture.\u003c\/li\u003e\n\u003cli\u003eLeftover oyakodon can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":50078227562593,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Oyakodon.jpg?v=1793930881","url":"https:\/\/www.pantribot.com\/products\/oyakodon","provider":"PantriBot","version":"1.0","type":"link"}