Delicious and Easy Oyakodon with Mentsuyu!

Meat lover! Make delicious Oyakodon, Katsudon, and egg dishes using mentsuyu! You can easily make them delicious at home!The origin of this recipeI've been making it this way for a long time.

Transform regular supermarket broiler chicken into the taste of premium free-range chicken! You can also adjust the onion's texture to your liking! Let me share this magical recipe with you.The origin of this recipeThis is a research report.

Juicy and tender chicken breast made easy with mentsuyu! Add the eggs in two parts for a soft-cooked finish.The story behind this recipe: I’m not a fan of thigh meat, so I first tried cooking with breast meat to make it delicious! I love mitsuba, but my kids don’t seem to like it (haha). Feel free to use your favorite greens like kaiware!

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!

Based on a popular recipe, made even more delicious and easier to prepare. A family favorite in our home.The origin of this recipeBased on Oyakodon Recipe ID:20252941I realized it tastes great even without mirin, so I stopped using it.

Comfort food :)

Easy Oyakodon ready in 5 minutesNo knife or cutting board neededHigh in protein and low in fat, great for dieting

Are you a soy sauce fan? A sauce fan? Or a mentsuyu fan? Give it a try! This recipe is made on a hot plate. The origin of this recipe: As someone who likes to keep things simple, mentsuyu is a must-have for me.

This is my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima

I love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

The only seasoning is mentsuyu! Quickly make a dish using store-bought pork or chicken cutlets. The origin of this recipe: I used mentsuyu to easily finish off store-bought cutlets.

Seasoned easily with mentsuyu! This delicious yaki udon is fragrant with sesame oil.About this recipe:I made yaki udon!

★★★ Hall of Fame Recipe ★★★18,000 reviews ★This is it!! Sweet and savory oyakodon with soft eggs＊The origin of this recipeA classic taste in our home＊

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

Not your usual soy sauce or Worcestershire sauce... this yaki udon has a slightly special twist! (´∀｀) Use any leftover veggies from your fridge. Kamaboko (fish cake) or chikuwa (fish sausage) also go great with this dish!Recipe background:When I was a student, I used to love the yaki udon at a small karaoke place I frequented. I wanted to recreate that flavor at home after the shop closed down, so I came up with this recipe. (´∀｀) The original is gone, but now I can enjoy it at home!

Make this dish in no time using canned food! No need for extra seasonings, making it perfect for emergency meals or outdoor cooking. Recipe developed and supervised by culinary expert Midori Oshima.◆ Oishii Bag Mofu ◆The only cooking bag recommended by manufacturers for microwave cooking, the 'Oishii Bag Mofu' is safe for heating in the microwave. It requires a heat resistance of at least 284°F (140°C). While typical plastic bags have a melting point around 248°F (120°C), the 'Oishii Bag Mofu' has a higher melting point of 320°F (160°C), ensuring safe use. *Be cautious of burns when cooking at high temperatures by using oven mitts or towels. Also, be careful of the hot steam that may escape from the bag's opening.

With a little extra effort, you can make a chicken and egg bowl with tender chicken and fluffy eggs. The origin of this recipe: I wanted to enjoy affordable chicken breast in a tender way. I use this extra step when making dishes like oyakodon and chicken curry.

This is the kazunoko that my mother made for me every year for our new year's osechi meal.If you soak the kazunoko for too long, it will become bitter and the eggs will become pale; do not soak for longer than 10 hours.If using 3x concentrate mentsuyu, use 100 ml. Recipe by LeoRyu

I always make rice bowls with meat, but they started to taste even better after I started adding some tofu too.Feel free to use firm or silken tofu, I personally prefer to use silken.Sprinkle over some green onions at the end for a bit of colour.Top off the rice bowl with any sauce left over in the pan at the end.If the flavour is a bit too thin for you, feel free to add some soy sauce or mirin. Recipe by Ryo---ko

It's easy to make and delicious, so I eat it often.The origin of this recipeI arrived at this seasoning after much trial and error.

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

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

♥ Thank you to 300 people ♥Even when you're busy, you can quickly make this easy yakisoba with thick sauce. Try it with your favorite vegetables.The origin of this recipeI found it troublesome to add various seasonings, so I used mentsuyu, and it turned out delicious!

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)

By making the eggs slightly runny and using a sauce-like consistency, you can easily achieve this dish without any mistakes. It's healthy with chicken breast, making it great for dieting or building muscle!The origin of this recipeWhen you need a quick, protein-rich meal, this is it! Even when cooled in a lunchbox, the sauce mimics the texture of runny eggs, ensuring the eggs are fully cooked. Using low-fat chicken breast keeps it healthy and prevents the oil from solidifying when cold.

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 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

I've always made it this way.No hints at all! It's pretty easy. Recipe by Silvy1978

I did some research on the internet and made my own version using ingredients at hand.Dried bonito gives the mentsuyu a very refined taste. Dried bonito flakes makes a strong dashi stock.After straining, use the bonito to make stock from a second, third, and fourth batch for other dishes, like oden (fish cake stew), simmered dishes, takikomi gohan (rice cooked with other ingredients), or soup. It's really tasty! Recipe by vegecat

My wife requested I make this.The crabstick and mentsuyu sauce gives this great flavor.To make the omelette fluffy, add water. Recipe by hitkat