Oyakodon (Chicken and Egg Rice Bowl)
This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)
Oyakodon (Chicken and Egg Rice Bowl)
This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)
Open in Cookpad AppSteps
- 1
Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.
- 2
Cook for 2 minutes on medium-high heat.
- 3
Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)
- 4
Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
- 5
Pour in 2/3 of the beaten egg.
- 6
Cover with a lid and cook on medium heat for 2 minutes.
- 7
Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness.
- 8
Serve over rice and enjoy.
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