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Oyakodon With Chicken Thighs and Chinese Cabbage - Recipe Video

A simple and easy to understand recipe video shows how to make Oyakodon With Chicken Thighs and Chinese Cabbage.
How about a chicken and egg rice bowl (oyakodon) with a slightly lighter taste than usual? Although the taste is light, it is well-seasoned and filling. The sweetness of Chinese cabbage (hakusai) and onion makes oyakodon even more delicious. This dish is also great when you want to cut back a little on meat.
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Cook time

10 minutes

Ingredients
2 servings

  • Rice
    400 g
  • Chinese cabbage (Hakusai)
    250 g
  • Onion
    1/4
  • Chicken thigh
    200 g
  • Salad oil
    as needed
  • (A)Water
    50 ml
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Sake
    2 tbsp
  • (A)Soy sauce
    1 tbsp
  • (A)Honey
    1 tbsp
  • Eggs
    2
  • Chili threads
    a pinch

How to make

  1. 1. Cut Chinese cabbage (hakusai) into 0.8-inch wide pieces. Cut the onion into 0.8-inch wide half-moon pieces. Cut chicken thigh into one bite size.
  2. 2. Heat cooking oil in a pan, heat over medium heat, and add chicken thigh. When the surface changes color, add Chinese hakusai, onion, and ingredient (A) and mix well.
  3. 3. Cover with a lid and cook until hakusai becomes wilted.
  4. 4. Turn the heat down to low and add beaten eggs.
  5. 5. Top Step 4 and chili threads on a bowl of rice, and it's ready to serve.

Tips for cooking

The more you simmer hakusai, the more it becomes tender and sweet, so please simmer it to your desired softness. Adding other meats will change the flavor, but it is still delicious, so please arrange the meat according to your preference. You can also make it with Japanese leek or bean sprouts, so please try it according to the season and the price. This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar, but since the sweetness varies depending on the type, we recommend adjusting the taste to your liking.

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