Go Back
+ servings
oyakodon 14

Oyakodon (Japanese Chicken and Egg Bowl)

Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 3

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

Instructions
 

  • 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.
  • In a bowl, mix ingredients for sauce and set aside.
  • 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.
  • 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.
  • Slide egg and chicken onto a bowl of piping hot rice. Garnish with spring onions and seaweed if desired. Serve.
Tried this recipe?Let us know how it was!