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Tasty, Easy Japanese Chicken and Egg Rice Bowl (Oyakodon)
Rate this recipeJapanese chicken and egg rice is both delicious and very nourishing – have you tried it yet? Let's discover this super simple recipe.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Boneless chicken
300 g
Eggs
2 piece
Onion
50 g
Sukiyaki sauce
1 bottle
Water
1 l
Implementation Steps
01
Prepare the ingredients
Rinse the chicken, remove any bones and skin, drain and cut into small bite-sized pieces. Crack the eggs into a bowl and beat well.
Peel and rinse the onion, drain and slice lengthwise into medium-thick slices.
Rinse the chicken, remove any bones and skin, drain and cut into small bite-sized pieces. Crack the eggs into a bowl and beat well.
Peel and rinse the onion, drain and slice lengthwise into medium-thick slices.
02
Make the sauce
Put about 20 ml sukiyaki sauce and 80 ml water in a small bowl and stir until well combined.
Put about 20 ml sukiyaki sauce and 80 ml water in a small bowl and stir until well combined.
03
Cook the chicken and egg
Spread the sliced onion evenly over a pan, place the chicken on top and pour in the prepared sauce. Put the pan on the stove and simmer over medium heat for about 10–15 minutes so the chicken absorbs the flavour. Then pour in the beaten eggs, spreading them evenly over the pan, and cook for another 3–5 minutes until the eggs are set.
Spread the sliced onion evenly over a pan, place the chicken on top and pour in the prepared sauce. Put the pan on the stove and simmer over medium heat for about 10–15 minutes so the chicken absorbs the flavour. Then pour in the beaten eggs, spreading them evenly over the pan, and cook for another 3–5 minutes until the eggs are set.
04
The finished dish
With just 20 minutes of prep and 20 minutes of cooking, you have a pan of irresistibly delicious chicken and egg. Add a little spring onion or coriander for extra fragrance and a prettier finish.
With just 20 minutes of prep and 20 minutes of cooking, you have a pan of irresistibly delicious chicken and egg. Add a little spring onion or coriander for extra fragrance and a prettier finish.
05
Enjoy
Japanese chicken and egg rice is rich and flavourful, and nothing beats the combination of chicken and egg over hot steamed rice. To make it even more appealing, sprinkle over a little seaweed or toasted sesame seeds.
Japanese chicken and egg rice is rich and flavourful, and nothing beats the combination of chicken and egg over hot steamed rice. To make it even more appealing, sprinkle over a little seaweed or toasted sesame seeds.
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Tasty, Easy Japanese Chicken and Egg Rice Bowl (Oyakodon)