Comfort food :)

I thought this up for kids that wouldn't eat it when cooked the regular way. I softened both the meat and eggs at once with potato starch flour. My kids complimented me and said that they didn't know why, but the recipe was amazing.This is made all at once. Don't mix the whisked egg into the while frying pan when you have someone who can't eat at the same time, but make it so that one portion remains untouched by it and set it aside. Also, if you boil it down, then add I a bit if water later and heat it back up, and then add in the egg. You can use thigh meat or tenders, whichever you like. For 3-4 servings, using a 25 cm [9.8 in] frying pan. Recipe by tama-ma

Oyakodon is chicken and egg over rice.It’s a very popular lunch menu in Japan.Recipe video:https://youtu.be/c5ufXW4yABE

Oyakodon is a masterclass in umami. Oyakodon, meaning “parent-and-child bowl,” is Japan’s ultimate comfort food—a savory, simmered mix of tender chicken, soft-cooked eggs, and sweet-salty dashi broth, all nestled over warm rice. It’s a one-bowl wonder that’s as cozy as a home-cooked hug, proving that simplicity and depth of flavor can go hand in hand.• Watch the full video on my channel (link in profile)

I'd like to add an extra roasted sesame on top of it.

Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart.In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer!#japanesefood #CA2025

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)

"Oyako" means "a parent and a child" in Japanese.Not to mention, Oya = Chicken, Ko = Eggs.#donburi #lunch

Oyakodon 親子丼 is a delicious traditional Japanese dish. This recipe allows you to enjoy the wonderful combination of Japanese sautéed chicken and soft eggs sliding into your stomach. Bring you back to Tokyo!#Japanese #Chicken #Egg #Rice bowl #Classic #Night #Japan

Super delicious, simple and comforting meal. High in proteins. Best choice for muscle builders. 💪💪💪‼️🙊 Bossy Panda’s Secret Sauce Recipe:Water : soy sauce : Mirin = 4:1:1#Japanese #Rice

I suppose this technically can't be called "oyakodon" since it isn't made with chicken but canned tuna, but it follows almost the exact same process. I actually used corned tuna in the pictures (why it's tinged orange) which I've found doesn't work as well as regular tuna in water because it has its own extra flavour, but you make do with what you have. Add a dash of shichimi togarashi for spice if you like. 🇯🇵

This is a recreation of a dish that I ate when I moved to Hokkaido for work. The ikura marinated in soy sauce will come in handy if you make lots and store in the freezer in a sterilized jar.Step 2 Use fresh salmon (autumn salmon) if possible. Sprinkle with salt, let rest for 20 minutes, then sauté or grill. This rice bowl is also great with dashi soy sauce.. Recipe by Yuuyuu0221