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Remaking Karaage into Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Remaking Karaage into Oyakodon.
This is an introduction to a simple chicken and egg rice bowl (oyakodon) that can be made with ready-made Japanese fried chicken (karaage). The karaage is already cooked in this case, so you can make it quickly. All you need is a pan, so why don't you try it?
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Karaage (Japanese fried chicken, you may purchase at a nearest Japanese grocery store/e-commerce sites.)
    3
  • Onion
    1/4
  • Beaten eggs
    2
  • Water
    100 ml
  • (A)Soy sauce
    1 tbsp
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Japanese style granulated soup stock
    1/3 tsp
  • Japanese honeywort
    5 g

How to make

  1. 1. Cut off the stem of Japanese honeywort and cut into 1-inch wide pieces.
  2. 2. Cut the onions into 5mm (0.2-inch) pieces.
  3. 3. Cut the ready-made Japanese fried chicken (karaage) into bite-sized pieces.
  4. 4. Add water, ingredient (A) and Step 2 into a pan and heat over medium heat. Bring to a boil, then add the karaage from Step 3 and simmer until the onions are soft.
  5. 5. Add half of beaten eggs, cover with a lid, and cook over low heat for 1 minute.
  6. 6. When it's half-done, add the remaining beaten eggs and heat over medium heat for about 10 seconds, then remove from heat.
  7. 7. Serve rice in a bowl, top with the food from Step 6 and honeywort from Step 1 and it is ready!

Tips for cooking

By adding beaten eggs in 2 separate batches and ot mixing too much, you can get the creamy fluffy texture. 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.

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