How to Make Homemade Oyakodon (Chicken and Egg Rice Bowl)

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This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)

Many things affect the quality of taste from Oyakodon (Chicken and Egg Rice Bowl), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oyakodon (Chicken and Egg Rice Bowl) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Oyakodon (Chicken and Egg Rice Bowl) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Oyakodon (Chicken and Egg Rice Bowl) estimated approx 15 mins.

To get started with this particular recipe, we have to prepare a few components. You can cook Oyakodon (Chicken and Egg Rice Bowl) using 9 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Oyakodon (Chicken and Egg Rice Bowl):

1. 1/2 large chicken thigh (boneless), cut into bite-size pieces
2. 2 eggs
3. 1/4 onion, thinly sliced
4. 1 tbsp soy sauce
5. 1 tbsp mirin
6. 1/2 tbsp sake
7. 1/2 tbsp sugar
8. 80 ml water
9. 1/3 tsp dashi stock granules

Instructions to make to make Oyakodon (Chicken and Egg Rice Bowl)

1. Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.
2. Cook for 2 minutes on medium-high heat.
3. Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)
4. Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
5. Pour in 2/3 of the beaten egg.
6. Cover with a lid and cook on medium heat for 2 minutes.
7. Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness.
8. Serve over rice and enjoy.

While this is by no means the end all be guide to cooking quick and easy lunches it is good food for thought. The hope is that will get your creative juices flowing so you can prepare excellent lunches for the own family without needing to do too much heavy cooking at the practice.

So that's going to wrap this up with this special food How to Make Award-winning Oyakodon (Chicken and Egg Rice Bowl). Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!