Oyakodon

Name: Oyakodon
Total time: 5 min 40 s
Cuisine: Japanese
Ingredients: Chicken thigh meat 200g; Egg 3; Onion 1/4; Mentsuyu 1/2 tsp; Water 100ml; Brewed soy sauce 2 tbsp; Mirin 2 tbsp; Sugar 1 tbsp; Hondashi 1/2 tsp; Chamnamul as needed

This is a 10-minute recipe for Japanese-style chicken rice bowl, Oyakodon. It is a delicious rice bowl where tender chicken, eggs, and onions harmonize.

JapaneseRice & Porridge

⏱️ 5 min total📝 6 steps

🍳 Start Cooking

What You'll Need

Chicken thigh meat200g

Egg3

Onion1/4

Mentsuyu1/2 tsp

Water100ml

Brewed soy sauce2 tbsp

Mirin2 tbsp

Sugar1 tbsp

Hondashi1/2 tsp

Chamnamulas needed

Instructions

In a frying pan, combine water, brewed soy sauce, mirin, sugar, and hondashi to make the seasoning sauce.

Once the sauce starts to boil, add the chicken thigh meat and onion, and cook over medium heat for 5 minutes.

⏱️ 5m 0s

Separate the whites and yolks of 2 of the 3 eggs, and beat the whites separately. Prepare the stems of the chamnamul.

Flip the cooked ingredients to ensure they are well-coated with the sauce, then add the 2 unbeaten eggs into the pan in a circular motion, cover with a lid, and cook for 30 seconds.

⏱️ 0m 30s

Finally, add the 1 beaten egg, cover with the lid, and cook for another 10 seconds.

⏱️ 0m 10s

Place the cooked ingredients over rice and top with chamnamul leaves to finish.