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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Reviewed: Mar. 19, 2012
I almost always tweak recipes, but this one is brilliant exactly as written. Very authentic. The dashi stock is an absolute MUST as there just is no substitute flavor-wise; I can't stress this point strongly enough!! A few thinly shaved scallions on top and one last touch of salt/soy sauce to taste finishes this dish off perfectly. The jasmine rice works, but I do still prefer the more traditional short grain. Thank you for this recipe! Delicious!
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