Ingredients

The following ingredients have 4 Servings
  • 1 onion (thinly sliced)
  • 5 shiitake mushrooms (sliced)
  • 1 small carrot (sliced into stripped)
  • 1 cup cabbage (chopped)
  • 2 large eggs
  • 1/2 cup dashi
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 tablespoons soy sauce
  • 1/2 teaspoon granulated sugar

Instruction

  • Add all the ingredients for the sauce in a bowl and stir until the sugar has dissolved.
  • In a medium sauce pan over medium high heat, add the sauce, onions, shiitake mushrooms, carrots and cabbage and lower the heat to a simmer.
  • Simmer for 10 minutes, until vegetables are cooked but still yielding a little crunch. This dish is good when the veggies aren’t overcooked since it will be served over rice. The balance of slightly crunchy and soft will pair well together.
  • Briefly beat the eggs using chopsticks and slowly drizzle evenly into the sauce pan. Cover and cook for a couple of minutes until the eggs are almost cooked, slightly runny. There should also be some soup left.
  • Fill two bowls with warm Japanese rice and top them with the vegetable oyakodon.
  • Top with extra sauce if you want more flavor, mitsuba and a little shichimi togarashi.