Chili Chicken and Egg Rice Bowl (Oyakodon) - Recipe Video
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Cook time
20 minutes
Ingredients 1 serving
- Rice200 g
- Chicken breast150 g
- (A)Cooking sake1/2 tbsp
- (A)Starch1 tsp
- (A)Salt2 three finger pinches
- Japanese leek1/2
- Beaten eggs1
- Seasoning Mix
- Ketchup2 tbsp
- Cooking sake1/2 tbsp
- Soy sauce1/2 tbsp
- Chili bean sauce (Tobandjan)2 tsp
- Chicken soup stock (powder, cube, liquid)1 tsp
- Water100 ml
- Starch and water mixture1 tbsp
- Grated garlic1/2 tsp
- Grated ginger1/2 tsp
- Sesame oil1/2 tbsp
- Toppings
- Young green onion (Konegi)as needed
How to make
- Prepare. Remove the skin from the chicken breast.
- 1. Mince Japanese leek.
- 2. Cut chicken breast into bite-sized pieces. Transfer to a bowl, add ingredient (A) and rub it in.
- 3. Add the seasoning mix ingredients in a separate bowl and mix together.
- 4. Heat a pan over medium heat, add sesame oil, grated garlic, grated ginger and the leek from Step 1 and stir-fry.
- 5. When the garlic starts to give off aroma, add the chicken from Step 2 and stir-fry over medium heat.
- 6. Once chicken breast is cooked through, add beaten eggs and cook over medium heat.
- 7. Once beaten eggs has hardened, add the seasoning mix from Step 3 and heat over medium heat.
- 8. Once it comes to a boil, add the starch and water mixture and heat over low heat. Once it thickens, remove from heat.
- 9. Serve rice and Step 8 on a rice bowl, sprinkle with young green onion (konegi) and it's done!
Tips for cooking
Please mix the starch with water at the ratio of 1:2. Adjust the amount accordingly to the thickness of your liking. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.