Enjoy cooking with recipe videos

Light Taste Steamed Chicken Breast and Egg Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Light Taste Steamed Chicken Breast and Egg Oyakodon.
How about a light chicken and egg rice bowl (oyakodon) that you can easily make with salad chicken? If you substitute salad chicken for oyakodon chicken, salad chicken is already cooked, so it's convenient to make oyakodon in a shorter time. Please give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

15 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Seasoned and steamed chicken breast
    100 g
  • Onion
    1/4
  • Beaten eggs
    2
  • Hot water
    70 ml
  • Noodle soup base (Mentsuyu)
    2 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Cut the onion into 0.2-inch pieces.
  2. 2. Cut the salad chicken into bite-sized pieces.
  3. 3. Add the hot water, noodle soup base (mentsuyu), Step 1 and 2 to a pan, and cook over medium heat for about 3 minutes.
  4. 4. When the onion has softened, turn beaten eggs over medium heat.
  5. 5. Reduce the heat to low, cover with a lid, and remove from the heat after 1 minute.
  6. 6. Place the rice in a bowl, place Step 5 on top, top with young green onion (konegi), and it's ready to serve.

Tips for cooking

Please adjust the amount of mentsuyu to your liking. This time, we use plain salad chicken. 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.

Recommended for you