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Oyakodon Rice Bowl With Chicken Thighs and Japanese leek - Recipe Video

A simple and easy to understand recipe video shows how to make Oyakodon Rice Bowl With Chicken Thighs and Japanese leek.
This is a chicken and egg rice bowl (oyakodon) simply seasoned with noodle soup base (mentsuyu) and kelp tea (kombu-cha). We give even more kick of dashi (broth) with kelp tea. This time, we used Japanese leek instead of onion, so the ingredients are less and easy, but it's a delicious dish. Please try it out and we hope you like it.
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Chicken thigh
    80 g
  • Japanese leek
    5 cm
  • (A)Water
    100 ml
  • (A)Noodle soup base (Mentsuyu)
    2 tbsp
  • (A)Kelp tea (Kombu-cha)
    1 tsp
  • Beaten eggs
    2
  • Nori seaweed
    as needed
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Cut Japanese leek into thin strips.
  2. 2. Cut chicken thigh into bite-sized pieces.
  3. 3. Add Step 1 and ingredient (A) into a small pan and simmer over medium heat until it boils.
  4. 4. Add Step 2 and simmer over medium heat until cooked through.
  5. 5. Add 2/3 of beaten eggs and heat over medium heat until the mixture is half-cooked, then add the remaining beaten eggs.
  6. 6. Remove from heat when the remaining eggs are half-cooked.
  7. 7. Place the rice in a bowl, arrange Step 6, top with young green onion (konegi) and nori seaweed, and it's ready to serve.

Tips for cooking

Please adjust the seasonings to your liking. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

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