☆Oyakodon (Chicken and Egg Rice Bowl)☆

Name: ☆Oyakodon (Chicken and Egg Rice Bowl)☆
Yield: Serves 1 serving
Ingredients: 1/2 piece chicken (thigh); 2 eggs; 1/4 onion; 1 tablespoon ●soy sauce; 1 tablespoon ●mirin; 1/2 tablespoon ●sake; 1/2 tablespoon ●sugar; 1/3 teaspoon ●granulated dashi; 1/3 cup ●water (80 ml)

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★ Hall of Fame Recipe ★★★
18,000 reviews ★
This is it!! Sweet and savory oyakodon with soft eggs＊

The origin of this recipe
A classic taste in our home＊

★★★ Hall of Fame Recipe ★★★
18,000 reviews ★
This is it!! Sweet and savory oyakodon with soft eggs＊

The origin of this recipe
A classic taste in our home＊

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★ Hall of Fame Recipe ★★★
18,000 reviews ★
This is it!! Sweet and savory oyakodon with soft eggs＊

The origin of this recipe
A classic taste in our home＊

★★★ Hall of Fame Recipe ★★★
18,000 reviews ★
This is it!! Sweet and savory oyakodon with soft eggs＊

The origin of this recipe
A classic taste in our home＊

Saved

Ingredients

Serves 1 serving

1/2 piecechicken (thigh)
2eggs
1/4onion
1 tablespoon●soy sauce
1 tablespoon●mirin
1/2 tablespoon●sake
1/2 tablespoon●sugar
1/3 teaspoon●granulated dashi
1/3 cup●water (80 ml)

Saved

Steps

1

Add the ● seasonings and onion to a pot♪
2

Boil over medium-high heat for 2 minutes♪
3

Add the chicken cut into bite-sized pieces♪
4

Continue to simmer over medium heat for about 3 minutes until the chicken is cooked through♪
5

Add 2/3 of the beaten eggs and stir gently with chopsticks♪
6

Cover and cook over medium heat for 30 seconds♪
7

Add the remaining beaten eggs and simmer until softly set♪
8

Serve in a bowl and enjoy♪
9

☆Katsudon (Pork Cutlet Rice Bowl)☆
Recipe ID : 19981762
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