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!