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Fluffy Creamy Chicken and Egg Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Fluffy Creamy Chicken and Egg Oyakodon.
Introducing Chicken and Egg Rice Bowl (Oyakodon) which has a delicious fluffy texture. You can enjoy a creamy texture by using less heat and making the egg half-cooked. You can make it easily in a pan, so you should definitely give it a try!
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Cook time

30 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Chicken thigh
    100 g
  • Onion
    1/4
  • Beaten eggs
    1
  • Water
    100 ml
  • (A)Soy sauce
    1 tbsp
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Sugar
    1/2 tbsp
  • (A)Japanese style granulated soup stock
    1/4 tsp
  • Toppings
  • Japanese honeywort
    5 g

How to make

  1. Prepare. Cut off the roots of the Japanese honeywort.
  2. 1. Cut Japanese honeywort into 1-inch wide pieces.
  3. 2. Cut the onions into 5mm (0.2-inch) pieces.
  4. 3. Cut chicken thigh into bite-sized pieces.
  5. 4. Add water, ingredient (A) and onions from Step 2 to a pan and heat over medium heat. Once it boils, add the chicken from Step 3 and cook until the chicken thighs are cooked through.
  6. 5. Add half of beaten eggs, cover with a lid, and cook over low heat for 1 minute.
  7. 6. Add the remaining beaten eggs and heat over medium heat for about 10 seconds, then remove from heat.
  8. 7. Put the rice in a bowl, put the cooked ingredients from Step 6 on it, then put the Japanese honeywort prepared in Step 1 on top and it's done!

Tips for cooking

To get the creamy and fluffy egg effect, add the beaten eggs in 2 separate batches and do not mix too much. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. You can substitute young green onion (konegi) for Japanese honeywort.

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