Oyakodon (Japanese Chicken And Egg Rice Bowl) Recipe by Yuki Ohtani
Cooking Instructions 20 min 1 Thinly slice the onion. Trim excess fat from the chicken and cut it into bite-sized pieces. Crack the eggs into a bowl and lightly beat them. 2 In a frying pan, combine all the seasonings (★soy sauce, sake, mirin, sugar, and water). Add the onion and chicken, then cook over medium heat. Once it starts boiling, cover with a lid and simmer on low heat for about 6 minutes until the chicken is cooked through and the onion is soft. 3 Remove the lid, turn the heat to medium, and pour in 2/3 of the beaten eggs evenly over the pan. Cover and cook for about 2 minute until the eggs are softly set. 4 Pour the remaining beaten eggs over the top, sprinkle with mitsuba if using, and cook uncovered for about 30 seconds. Serve the mixture over bowls of hot rice. 1 Thinly slice the onion. Trim excess fat from the chicken and cut it into bite-sized pieces. Crack the eggs into a bowl and lightly beat them. 1 Thinly slice the onion. Trim excess fat from the chicken and cut it into bite-sized pieces. Crack the eggs into a bowl and lightly beat them. 2 In a frying pan, combine all the seasonings (★soy sauce, sake, mirin, sugar, and water). Add the onion and chicken, then cook over medium heat. Once it starts boiling, cover with a lid and simmer on low heat for about 6 minutes until the chicken is cooked through and the onion is soft. 2 In a frying pan, combine all the seasonings (★soy sauce, sake, mirin, sugar, and water). Add the onion and chicken, then cook over medium heat. Once it starts boiling, cover with a lid and simmer on low heat for about 6 minutes until the chicken is cooked through and the onion is soft. 3 Remove the lid, turn the heat to medium, and pour in 2/3 of the beaten eggs evenly over the pan. Cover and cook for about 2 minute until the eggs are softly set. 3 Remove the lid, turn the heat to medium, and pour in 2/3 of the beaten eggs evenly over the pan. Cover and cook for about 2 minute until the eggs are softly set. 4 Pour the remaining beaten eggs over the top, sprinkle with mitsuba if using, and cook uncovered for about 30 seconds. Serve the mixture over bowls of hot rice. 4 Pour the remaining beaten eggs over the top, sprinkle with mitsuba if using, and cook uncovered for about 30 seconds. Serve the mixture over bowls of hot rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Cookies Spicy honey garlic lamb chops ✨ Spanish Gazpacho | traditional summer gazpacho Cherry Polenta Cake (regular or dairy-free) Chocolate Chip Cookies Spicy honey garlic lamb chops ✨ Spanish Gazpacho | traditional summer gazpacho Cherry Polenta Cake (regular or dairy-free) Coleus Roots Pickles❤️Garmar Roots Pickles Misal Pav Masala sponge gourd Ridge Gourd Tomato Curry - Turiya Tameta Nu Shaak Arbi leaves muthiya Lauki ka Halwa in Cooker Stinging Nettle and Lemon Cake (GF DF VG) Spicy honey garlic lamb chops ✨ Kancha Aam Morobba Stir Fry Purple Yam - Purple Kand Vrat Sabzi Coleus Roots Pickles❤️Garmar Roots Pickles Misal Pav Masala sponge gourd Ridge Gourd Tomato Curry - Turiya Tameta Nu Shaak Arbi leaves muthiya Lauki ka Halwa in Cooker Stinging Nettle and Lemon Cake (GF DF VG) Spicy honey garlic lamb chops ✨ Kancha Aam Morobba Stir Fry Purple Yam - Purple Kand Vrat Sabzi