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Fluffy Egg Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Fluffy Egg Oyakodon.
Tender chicken is wrapped in a fluffy soft-boiled egg and served on rice to give this oyakodon a gentle taste. It is standard to use onions for oyakodon, but if you use Japanese leek, it will have a good flavor. You can make it quickly, so it's perfect when you don't have time or want to make it easy. Please give it a try.
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Cook time

20 minutes

Ingredients
2 servings

  • Rice
    300 g
  • Chicken thigh
    160 g
  • Sake
    2 tsp
  • (A)Japanese sweet cooking wine (Mirin)
    4 tbsp
  • (A)Sake
    2 tbsp
  • Soy sauce
    2 tsp
  • Japanese style granulated soup stock
    2 tsp
  • Water
    150 ml
  • Japanese leek
    1/2
  • Beaten eggs
    3
  • Nori seaweed
    as needed

How to make

  1. 1. Slice the Japanese leek diagonally. Cut the chicken thighs into bite-size pieces.
  2. 2. Place the chicken thighs in a bowl and add the Japanese sake to blend.
  3. 3. Put ingredient (A) in a pan and cook over medium heat. Once the alcohol has evaporated, add soy sauce, Japanese style granulated soup stock and water and bring to a boil.
  4. 4. Add the Japanese leeks from Step 1 to Step 3 and simmer over low heat. When it becomes soft, add Step 2 and cook over even lower heat.
  5. 5. Once the chicken thighs from Step 4 are cooked, turn the heat to high and bring to a boil, then add the eggs in some batches. When the egg is soft-boiled, remove from the heat.
  6. 6. Place Step 5 on a bowl of rice, sprinkle with seaweed (nori), and it's ready.

Tips for cooking

You can make it soft-boiled by adding eggs in several batches. It is lightly taste, so adjust the taste as you like. 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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