Potato, Onion and Egg Rice Bowl
My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included.
When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie
Potato, Onion and Egg Rice Bowl
My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included.
When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie
Cooking Instructions
- 1
Thinly slice the onion. Peel the skin of the potato and slice into 5x5 mm matchsticks. Submerge the potatoes in water and strain using a colander.
- 2
In a pot, heat water, soy sauce, mirin, sake, and sugar.
- 3
When it comes to a boil, add the onions and potatoes and cover the pot. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible).
- 4
When the potatoes are soft, pour beaten eggs in a circular motion. Cover the pot for about 1 minute on low heat until eggs are softly cooked.
- 5
Pour the mixture on the bowl of rice. Add shichimi spice to your taste and enjoy.
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