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Easy Creamy Chicken and Egg Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Easy Creamy Chicken and Egg Oyakodon .
This is an easy chicken and egg rice bowl (oyakodon) that is easy to make using the microwave and has a delicious creamy and fluffy texture. You can enjoy the creamy texture by not adding too much heat. You can easily make it at home, so please give it a try!
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Cook time

30 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Chicken thigh
    100 g
  • Onion
    30 g
  • Beaten eggs
    1
  • Water
    50 ml
  • (A)Noodle soup base (Mentsuyu)
    2 tbsp
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Sugar
    1/2 tsp
  • Japanese honeywort
    10 g

How to make

  1. 1. Cut off the stem of Japanese honeywort and cut into 1-inch wide pieces.
  2. 2. Thinly slice the onions.
  3. 3. Cut chicken thigh into bite-sized pieces.
  4. 4. Put Step 2, Step 3, water, and ingredient (A) into a heat-resistant bowl, cover loosely with a plastic wrap, and microwave for about 5 minutes at 500 W until the chicken thigh is cooked through.
  5. 5. Add beaten eggs and mix. Heat in a microwave at 500 W for about 1 minute without the plastic wrap, and mix once again.
  6. 6. Microwave it for another 30 seconds at 500 W until it is half-cooked.
  7. 7. Serve rice in a bowl, top with the food from Step 6 and Step 1 and it is ready!

Tips for cooking

For a creamy and soft texture, you can do so by not mixing the eggs too much. You can substitute young green onion (konegi) for Japanese honeywort. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.

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