45 minutesExperience the comforting flavors of Japan with this vegetarian twist on the classic oyakodon. This dish combines tender vegetables, flavorful broth, and silky eggs for a wholesome and satisfying meal.
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Boneless, Skinless Chicken Thighs, Cut into bite size pieces
each
tablespoons
Shiitake Mushrooms, stemmed and quartered
each
Scallions, cut into 1-inch pieces
each
Garlic, thinly sliced
cloves
Ginger, peeled and thinly sliced
tablespoons
Dashi
cups
tablespoons
Mirin
tablespoons
Sake
tablespoons
Snap Peas, ends trimmed and sliced diagonally
cups
Asparagus, trimmed and cut into 1-inch pieces
cups
Spinach, roughly chopped
bunch
Eggs, whisked
each
