Oral Allergy Syndrome Friendly Chicken and Egg Donburi Oyakodon
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ¼ cups water
For the broth
- 1 ½ cups dashi stock
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
For the topping
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, halved and thinly sliced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- 6 large eggs, beaten
For serving
- 2 scallions, thinly sliced
Can be omittedscallions
- 1 sheet nori, cut into thin strips (optional)
- shichimi togarashi, to taste (optional)
Can be omittedshichimi togarashi
Instructions
- 1
Rinse the rice in a medium pot under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
Combine the dashi stock, soy sauce, mirin, sake, and sugar in a small bowl and stir until the sugar dissolves.
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