Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 30, 2010
Very good and deceptively easy! Nice savory and slightly sweet flavour. The Jasmine rice is a real plus to this. I will definitely make this again!
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Cooking Level: Expert

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Reviewed: Feb. 2, 2010
very flavorful. Very simple to make. I wish i had the Jasmine but I only had brown rice, still was liked but everyone.
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Photo by Mindy Moores

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Dec. 31, 2009
I've always been a fan of oyakodon at Japanese resturants around town. Its good to know that its so easy to make! I was short on eggs at the moment, so I added about 1/4 cup milk to the egg mixture and it turned out very nice and fluffy! Again, I did not have dashi stock, so I simply used chicken stock. I also added a bit of garlic into the mix for added taste. Overall, this recipe is great and an awesome before or after workout meal!
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Reviewed: Dec. 30, 2009
This is a delicious rice bowl. This is not soup as it may appear if you skim read the recipe which I am often guilty of. It was a wonderful Japanese dish of jasmine rice topped with chicken and egg. The final addition of the broth brings it together which such a wonderful flavour. I didn't have dashi powder so I used chicken broth as the other reviewers suggested. I also did not have Japanese rice wine so I substituted the rice wine vinegar I had on hand.
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Reviewed: Dec. 1, 2009
This was very good! I didn't have Dashi Stock so I used chicken stock. My whole family loved it! Thanks!
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 15, 2009
I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty.
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Reviewed: Nov. 14, 2009
Easy to make but only one thing. I rinse rice very quick only one time not until clear water because lost of nutritions in rice.
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Displaying results 41-47 (of 47) reviews

 
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