I love Japanese Food. And never have enough of them. Almost every year, I would celebrate my birthday by going to a Japanese restaurant.
But this year, with Covid, MCO, and everything, that is not happening.
So, if I can’t go to a Japanese restaurant, I decide to cook my Japanese Food at home.
I still vividly remember my trip to Osaka, Japan, years ago. The first Food I had in Osaka is Oyakodon. It’s everywhere, and cheaper compare to other Food, and it is so delicious.
And I even cooked Oyakodon in our double storey Airbnb house in Osaka, Japan. Ohh, what a wonderful moment we had there!
So, here the Oyakodon recipe.
I hope you will enjoy it!
How to Make Oyakodon | Chicken & Egg Rice Bowl
1 x Chicken thigh, cut into bite-sized
1 x Onion, sliced thinly
2 tbsp Cooking oil
100ml Dashi/chicken stock
3 Beaten eggs
1 Tbsp Teriyaki Sauce ( mine is the sweet version)
2 Tbsp Soy sauce
Nori, slice thinly and long.
Chopped spring onion
Serve with warm rice.
a. Get your rice cooking. Keep warm and just before serving, divide rice among two serving bowls.
b. In a small frying pan, heat 2 tbsp cooking oil over medium-high heat.
c. Add the onions and stir-fry for 2 minutes.
d. Add the chicken and seasoning. Stir-fry for 2-3 minutes or until just cooked.
e. Pour the dashi or chicken stock into the pan and simmer for about a minute.
f. Drizzle the eggs over the contents on the pan. Let it cook for 1-2 mins, or when it just about to set.
g. Get ready the warm bowl of rice.
h. Remove the chicken from the pan and transfer it onto a bowl of rice.
h. Sprinkle with spring onion, sesame seed, and nori.