oyakodon!-japanese-chicken-rice
Undoubtedly one of my favorite dishes, and my recent trip to Japan served as a vivid reminder of just how much I adore this culinary delight. During my time in Japan, I picked up a lot of fantastic tips, including discovering this fun pan that I'm eager to showcase. What better way to share my newfound knowledge than demonstrating the art of making Oyakodon? Besides, I can never resist the temptation of Oyakodon, so it's the perfect excuse to go live! A crowd favorite, and I hope you could join us for the live! Come follow along.
Ingredients
6 boneless skinless chicken thighs {chopped into 1” chunks)
1 yellow onion, sliced (stem to root)
4 eggs (beaten lightly, not fully homogenized)
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