Meats and Tofu
Quick & Easy Meals
Noodles, Rice, Grains
Snacks & Sweets
Home & Kitchen
Gifts & Merch
Friends of Umamicart
Celebrating Women's History Month
Weekly Deals (Up to 50% OFF!)
Buy More & Save
Banana Leaf Grilled Fish
DIY Hot Pot Party
The Phams' Vietnamese Sticky Rice
Step by step
For 2 servings
Prepare the ingredients: Cut chicken thighs into 1½-2” cubes and thinly slice onions.
Add chicken thighs, sliced onions, Umami Dashi Soy Sauce and water directly to a cold pan. Turn on heat to medium and bring mixture to boil. Cover and cook for 5 minutes.
Drizzle the beaten eggs and mitsuba / scallions evenly over chicken and onions. Cook with cover on medium-low heat until egg is cooked to desired consistency. Oyakodon in Japan is often served with runny eggs.
Place the cooked chicken and egg onto a bowl of rice, and garnish with additional mitsuba / scallions. Enjoy!
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Stuffed Salmon Pancakes with Fishwife x FBJ Smoked Salmon
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings