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Recipes / level 2 junior

Oyako Don: Japanese Chicken + Egg Bowl

15 mins

Oyako Don: Japanese Chicken + Egg Bowl

15 mins

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1

Cut chicken thighs into 1½-2 cube. Add Umami Dashi Soy Sauce and water, then add 1 serving of the chicken & onions (onions are optional). Turn on the heat to medium and bring it to a boil. Cover and cook for about 5 minutes.

2

Drizzle the beaten egg + mitsuba (or green onions) evenly over chicken and onions. Cook covered on medium-low heat until the egg is cooked enough. Oyakodon in Japan is served with runny eggs.

3

Place the cooked chicken and egg onto rice and add mitsuba as the garnish.

Yuzu Mayo

5 mins

Yuzu Mayo

5 mins

View Recipe

1

In a medium bowl, whisk together the egg yolk, salt and 1 teaspoon of Sweet Yuzu Vinegar.

2

Whisking constantly, SLOWLY add the oil drop by drop until mayo is thickened.

3

It lasts about 10 days in the fridge when it's stored in a jar.