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Slightly Spicy Chicken and Egg Rice Bowl (Oyakodon) - Recipe Video

A simple and easy to understand recipe video shows how to make Slightly Spicy Chicken and Egg Rice Bowl (Oyakodon).
This is an introduction to a little spicy chicken and egg rice bowl (oyakodon) that can be easily made with a pan. You can enjoy the fluffy texture by not overcooking. Just by adding a little extra effort, your usual oyakodon will be transformed into a flavor with one rank above. Please try it out and we hope you like it.
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Cook time

30 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Chicken thigh
    100 g
  • Onion
    1/4
  • Kimchi
    50 g
  • Beaten eggs
    2
  • Water
    100 ml
  • Sukiyaki Sauce (Warishita)
  • Soy sauce
    1 tbsp
  • Cooking sake
    1 tbsp
  • Sugar
    1 tbsp
  • Gochujang
    1 tsp
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Drain the kimchi.
  2. 1. Slice onion thinly.
  3. 2. Cut chicken thigh into bite-sized pieces.
  4. 3. Add water, oyakodon sauce (warishita) ingredients, and Step 1 to a pan and heat over medium heat. When it comes to a boil, add kimchi and Step 2 and simmer until chicken thigh is cooked through.
  5. 4. Add half of beaten eggs, cover with a lid, and cook over low heat for 1 minute.
  6. 5. Add the remaining beaten eggs and heat over medium heat for about 10 seconds, then remove from the heat.
  7. 6. Serve the rice in a bowl, top with Step 5, sprinkle with young green onion (konegi), and it's ready to serve.

Tips for cooking

Do not mix beaten eggs too much, and add the eggs at 2 times to give a melty and fluffy texture. Drain the kimchi thoroughly.

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