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5
from 1 vote
Oyakodon
Servings
2
people
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Ingredients
100
g
chicken thigh
½
stalk
naganegi (Welsh onion)
3
eggs
a few
leaves
mitsuba
to taste
2
bowls
steamed rice
¾
cup
dashi
(seasoning)
3
tbsp
soy sauce
(seasoning)
3
tbsp
mirin
(seasoning)
Instructions
「PREP」Cut the chicken into bite-sized pieces. Slice the naganegi diagonally into thin rounds. Chop the mitsuba. Lightly mix the eggs together.
Heat the frying pan and add the chicken, onion and seasoning ingredients.
Bring to a boil, then add the chopped mitsuba and mixed egg. If you like your egg more runny, add only 3/4 of the egg mix at this point.
Return to a simmer (and add the rest of the egg mix), then turn off the heat and dish it over a bowl of steamed rice.
Course:
Main Course
Cuisine:
Japanese
Keyword:
Chicken, Egg, Meat, Rice