Tender Chicken and Egg Bowl (Oyakodon) with Chicken Breast or Tenderloin

Name: Tender Chicken and Egg Bowl (Oyakodon) with Chicken Breast or Tenderloin
Yield: Serves 2 servings
Ingredients: 1 onion; 7 –9 oz (200–250 grams) chicken tenderloin or chicken breast; 4 eggs; 1 tablespoon sake (Japanese rice wine); 1 teaspoon soy sauce; 2 teaspoons cornstarch; 2 tablespoons soy sauce; 2/3 cup dashi stock (150 ml); 2 tablespoons mirin (sweet rice wine); 1 1/2 –2 tablespoons sugar; 2 tablespoons sake (Japanese rice wine)

ふるびあ @fulvia_kitchen

saitama

Thank you for making this a popular recipe! Even with mild chicken tenderloin, you can make a super tender oyakodon (chicken and egg rice bowl).

Give it a try—you might be surprised!

Recipe background:
My husband requested oyakodon, but I only had chicken tenderloin on hand...

So I experimented with a marinade to make it work.

Thank you for making this a popular recipe! Even with mild chicken tenderloin, you can make a super tender oyakodon (chicken and egg rice bowl).

Give it a try—you might be surprised!

Recipe background:
My husband requested oyakodon, but I only had chicken tenderloin on hand...

So I experimented with a marinade to make it work.

ふるびあ @fulvia_kitchen

saitama

Thank you for making this a popular recipe! Even with mild chicken tenderloin, you can make a super tender oyakodon (chicken and egg rice bowl).

Give it a try—you might be surprised!

Recipe background:
My husband requested oyakodon, but I only had chicken tenderloin on hand...

So I experimented with a marinade to make it work.

Thank you for making this a popular recipe! Even with mild chicken tenderloin, you can make a super tender oyakodon (chicken and egg rice bowl).

Give it a try—you might be surprised!

Recipe background:
My husband requested oyakodon, but I only had chicken tenderloin on hand...

So I experimented with a marinade to make it work.

Saved

Ingredients

Serves 2 servings

1onion
7–9 oz (200–250 grams) chicken tenderloin or chicken breast
4eggs
For the marinade:
1 tablespoonsake (Japanese rice wine)
1 teaspoonsoy sauce
2 teaspoonscornstarch
For the simmering sauce (for 2 servings):
2 tablespoonssoy sauce
2/3 cupdashi stock (150 ml)
2 tablespoonsmirin (sweet rice wine)
1 1/2–2 tablespoons sugar
2 tablespoonssake (Japanese rice wine)

Saved

Steps

1

Remove the tendons from the chicken tenderloin and slice into bite-sized pieces.
2

Mix the marinade ingredients (marked ●) and soak the chicken for 30 minutes to 1 hour.
If you're short on time, just massage the marinade into the chicken well.
3

Cut the onion into wedges to your preferred thickness, and beat the eggs in a bowl.
4

Cook one serving at a time!
Add half of the simmering sauce ingredients (marked ○) to a saucepan.
If making both servings at once, use all of the sauce ingredients.
5

Add half the onions and all the sauce to the pan. Bring to a strong medium-high heat and simmer until the onions start to soften.
Add half the chicken and continue to simmer.
6

Simmer for about 2 minutes. When the sauce is reduced by about half, pour in 2 beaten eggs.
Once the eggs are cooked to your liking, it's ready!
7

You can also use chicken breast for a tender and delicious result!