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Oyakodon is a simple Japanese dish of chicken and egg, simmered in a sweet dashi sauce and served over rice. Our recipe serves one, generously, or makes two average size servings. But, we think it’s so good you won’t want to share.
Dashi – You can use scratch-made dashi (i.e. with katsuobushi and kombu), or instant dashi. Note that many types of instant dashi contain a great deal of added salt, so you may wish to reduce the added soy sauce, then adjust to taste.
Scallions and mitsuba – The scallions are often replaced by mitsuba in Japanese oyakodon recipes, but this leafy herb is often hard to find outside of Japan. Other alternatives include parsley, celery, and cilantro leaves.
Serving size – The recipe as given makes an extremely large single serving or two average size servings. The recipe is easily scaled down by half, but if you want to make more you may want to do so in batches. You can cook an extra large batch in a big frying pan, but you may find it tougher to spoon out individual portions without breaking the eggs up and mixing everything together. Still, this is more of an aesthetic issue than anything – everything will taste great regardless.