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

Yield: 2

Ingredients:

1 x Chicken thigh, cut into bite-sized

1 x Onion, sliced thinly

2 tbsp Cooking oil

100ml Dashi/chicken stock

3 Beaten eggs

Seasoning:

1 Tbsp Teriyaki Sauce ( mine is the sweet version)

2 Tbsp Soy sauce

Garnishing:

Nori, slice thinly and long.

Chopped spring onion

Sesame seed

Serve with warm rice.

Method:

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.

Enjoy!

With love from our simple kitchen to yours.

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