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Slightly Spicy Oyakodon with Gochujang - Recipe Video

A simple and easy to understand recipe video shows how to make Slightly Spicy Oyakodon with Gochujang.
We added gochujang and whole Japanese chili peppers (takanotsume) to the chicken and egg rice bowl (oyakodon) which has a fluffy and gentle image, turning into an exciting taste. The little spicy taste that makes you want to eat rice is recommended when you want to eat a lot. Let's season the standard dish into a unique flavor and enjoy it once in a while!
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    180 g
  • Chicken thigh
    100 g
  • Onion
    1/4
  • Beaten eggs
    1
  • Sukiyaki Sauce (Warishita)
  • Water
    50 ml
  • Cooking sake
    2 tbsp
  • Sugar
    1 tbsp
  • Soy sauce
    1 tbsp
  • Gochujang
    1 tsp
  • Sliced Japanese chili peppers (Takanotsume)
    1/3 tsp
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Thinly slice onion.
  2. 2. Cut chicken thigh into 0.8-inch cubes.
  3. 3. Add the ingredients for Kanto-style sukiyaki sauce (warishita) to a pan, heat over medium heat, bring to a boil, then add Step 1 and 2 and simmer over low heat.
  4. 4. When chicken thigh is cooked through, add beaten egg, heat over low heat, and remove from the heat when the egg is half-cooked.
  5. 5. Place the rice in a bowl, top with Step 4, sprinkle with young green onion (konegi), and it's ready to serve.

Tips for cooking

For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. Please adjust the amount of gochujang and sliced Japanese chili peppers (takanotsume) to your liking. *Detailed instructions on raw eggs to be added.

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