Food

Oyakodon, a Japanese chicken-egg rice bowl, is simple and satisfying


If any dish were a poem, oyakodon would come pretty darned close. Preparation begins by slowly warming up dashi and sending sliced onions for a tumble into a savory broth. Eggs are lightly beaten and poured gingerly over chicken thighs and mellowed-out onions. You can’t rush oyakodon — patience …

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