Serious Eats: Recipes


[Photograph: Sarah Jane Sanders]

This isn't the most traditional recipe for oyakodon in that I just can't resist slightly caramelizing the onions. I also use leftover chicken, the small scraggly bits of dark meat pulled off a chicken carcass are my favorites. Upgrade the water to homemade dashi or chicken stock if you're feeling fancy, but I proudly endorse powdered kombu dashi.

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