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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Reviewed: Sep. 8, 2012
1st let me say there are three ingredients that I do not eat as is: 1) tomatoes 2) mushroom 3) eggs, and it's the eggs that make this recipe so special to me. I made this dish tonight for my girlfriend who lived in Japan and told me this was one of her favorite dishes. I got thumbs up not only from her, I got thumbs up for the pic from her friends in Japan.....even our children ate it and this is not the norm! I made a few adjustments: I used 3 eggs instead of four I used 6 chicken thighs instead of four I made my own dashi stock using dried seaweed and bonito flakes (chicken stock just wont do). ...and I added snap pees for color.
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