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Oyakodon With Ankake Sauce and Karaage - Recipe Video

A simple and easy to understand recipe video shows how to make Oyakodon With Ankake Sauce and Karaage.
For this Chicken and Egg Rice Bowl (Oyakodon), we placed the Japanese fried chicken (karaage) on the rice and finished it with plenty of egg starchy sauce. The fluffy and rich egg sauce mixes well with karaage and you won't be able to stop eating. It is also recommended when you want to taste a different karaage. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    120 g
  • Japanese fried chicken (Karaage)
    3
  • Water
    150 ml
  • (A)Japanese sweet cooking wine (Mirin)
    2 tsp
  • (A)Soy sauce
    2 tsp
  • (A)Japanese style granulated soup stock
    1/3 tsp
  • Starch and water mixture
    1 tbsp
  • Beaten eggs
    1
  • Young green onion (Konegi)
    1

How to make

  1. Prepare. Cut off the roots of the young green onions (konegi).
  2. 1. Diagonally, thinly cut the konegi.
  3. 2. Add water and ingredient (A) into a pot, bring to a boil over medium heat, pour in the starch and water mixture, and heat while stirring.
  4. 3. When the sauce thickens, pour the beaten eggs in, heat over low heat for 15 seconds while stirring, and remove from the heat.
  5. 4. Put rice in a bowl, put Japanese fried chicken (karaage) on top, pour the sauce made in Step 3 on top, sprinkle konegi from Step 1 on top and it's done!

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 mix the starch with water at the ratio of 1:2. Adjust the amount accordingly to the thickness of your liking.

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