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Easy and Fluffy Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Easy and Fluffy Oyakodon.
This is the introduction to oyakodon, which has a delicious fluffy egg. You can easily make a fluffy and thick oyakodon by adding the egg in two batches. Please try it for lunch or dinner.
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Cook time

30 minutes

Ingredients
2 servings

  • Rice
    400 g
  • Onion
    1
  • Chicken thigh
    200 g
  • Eggs
    2
  • Salad oil
    1 tbsp
  • (A)Cooking sake
    2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    2 tbsp
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Sugar
    1 tbsp
  • (A)Soy sauce
    2 tbsp
  • Toppings
  • Radish sprouts
    as needed

How to make

  1. Prepare. Cut off the roots of the radish sprouts.
  2. 1. Cut the onion in half and slice thinly.
  3. 2. Cut the chicken thighs into bite-size pieces.
  4. 3. Beat the eggs in a bowl.
  5. 4. Heat cooking oil in a pan over medium heat, then add Step 2 and stir-fry.
  6. 5. When the chicken thighs change color, add Step 1 and stir-fry over medium heat until the onions soften, then add ingredient (A).
  7. 6. Simmer over medium heat until the chicken thighs are cooked through and the liquid has reduced to about half, then pour in 2/3 of Step 3.
  8. 7. When the egg is soft-boiled, add the remaining Step 3, heat over medium heat for about 10 seconds, and remove from the heat.
  9. 8. Serve the rice in a bowl, then top with the Step 7 and radish sprouts. Then it is ready.

Tips for cooking

By adding the egg in two bathes, it becomes thick. The texture of the onion changes depending on how you cut it. Cutting it into wedges will increase its crispy texture, so please try it if you like. Adjust the amount of rice 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 cut chicken thighs with the skin side up, the skin part is soft and a little difficult to cut. If you cut them with the skin side down, it will be easier to cut. Also, the key is to move the knife back and forth instead of holding it down. Adjust the amount of soy sauce to your liking.

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