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Oyakodon (Japanese chicken and egg bowl)

Yields3 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 300 g CP brand teriyaki chicken morsels ($5.90)
 1 large yellow onion (sliced) ($0.228)
 3 large eggs (beaten) ($0.60)
 3 servings cooked Japanese rice ($0.387)
SAUCE
 2 tbsp soy sauce ($0.168)
 1.50 tbsp sake ($0.225)
 1.50 tbsp mirin ($0.406)
 0.50 tbsp sugar ($0.009)
 150 ml water
DIRECTIONS
1

Defrost teriyaki chicken morsels in the microwave oven for 2 minutes. Set aside.

Note: You can also use fresh chicken thigh meat (cut into bite-size pieces) instead. If so, you may want to adjust the amount of seasoning by adding slightly more soy sauce and sugar.

2

In a bowl, mix ingredients for sauce and set aside.

3

In a small frypan (20cm or smaller), add some oil and fry 1/3 of the onions over medium heat till slightly browned. Add 1/3 of the sauce mixture and 1/3 of the chicken. Fry for a short while, then cover pan with lid and cook for 3-4 minutes. If using raw chicken, cook for a little longer (4-6 minutes).

Note: Cook 1 serving at a time.

4

Add 1/3 of the egg mixture into pan and cover pan with lid. Reduce to low heat and cook for about 30 seconds to 1 minute (for slightly runny egg), or till egg is cooked to your preferred doneness.

5

Slide egg and chicken onto a bowl of piping hot rice. Garnish with spring onions and seaweed if desired. Serve.

Nutrition Facts

Servings 3