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Chicken and Egg Rice Bowl (Oyakodon) With Yakitori - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken and Egg Rice Bowl (Oyakodon) With Yakitori.
Here we will introduce yuzu pepper-flavored chicken and egg rice bowl (oyakodon) using a ready made grilled chicken skewers (yakitori). You can easily make delicious oyakodon with ingredients you have at home. The refreshing Japanese dashi with yuzu citrus pepper goes well with the aroma of char-grilled yakitori. Please try it!
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Cook time

20 minutes

Ingredients
1 serving

  • Grilled chicken skewers (Yakitori)
    1
  • Japanese leek
    5 cm
  • Beaten eggs
    2
  • (A)Water
    30 ml
  • (A)Japanese versatile dashi base (Shiro-dashi)
    2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    2 tbsp
  • (A)Yuzu pepper paste (Yuzu kosho)
    1 tsp
  • Japanese honeywort
    as needed

How to make

  1. 1. Remove grilled chicken skewers (yakitori) from the skewer and slice the Japanese leek into 2 mm (0.08-inch) wide thin slices
  2. 2. Have ingredient (A) mixed together.
  3. 3. Put the mixture from Step 2 and the yakitori from Step 1 in a pot and heat over medium heat. When it comes to a boil, Pour the beaten eggs in a circular motion while leaving some behind for later.
  4. 4. Once the beaten eggs are half-cooked, add the remaining beaten eggs and cook for about 30 seconds, then turn off the heat.
  5. 5. Place the rice in a bowl, put Step 4 and Japanese honeywort on top and it's done!

Tips for cooking

The Japanese versatile dashi base (Shiro-dashi) has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount 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. If you don't like soft-boiled eggs, please adjust the hardness to your liking.

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