Creamy Melted Cheese Chicken and Egg Oyakodon - Recipe Video
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Cook time
20 minutes
Ingredients 1 serving
- Rice200 g
- Chicken thigh100 g
- Onion50 g
- Beaten eggs2
- Shredded pizza cheeze40 g
- (A)Water100 ml
- (A)Cooking sake1 tbsp
- (A)Japanese sweet cooking wine (Mirin)1 tbsp
- (A)Soy sauce2 tsp
- (A)Sugar1 tsp
- (A)Japanese style granulated soup stock1 tsp
- Japanese honeywort1
How to make
- Prepare. Cut off the stem of Japanese honeywort and cut it into 1-inch wide pieces.
- 1. Thinly slice the onions.
- 2. Cut chicken thighs into bite-sized pieces.
- 3. Add ingredient (A) into a pan and heat over medium heat. Bring to a boil, then add the ingredients from Step 1 and 2, then cook over medium heat.
- 4. When the chicken thighs are cooked through, pour in 2/3 of beaten eggs and heat over medium heat.
- 5. When the edges of the egg have hardened, add shredded pizza cheese and the rest of beaten eggs, heat over medium heat for about 30 seconds, mix a bit, and remove from the heat when the egg is half-cooked.
- 6. Serve it in a bowl with rice, top with Japanese honeywort and it is ready!
Tips for cooking
You can use chicken breasts instead of chicken thighs. You can also substitute melt-type sliced cheese for shredded pizza cheese. You can add the eggs in 2 batches to make it creamy