Japanese Style Chicken and Egg Rice Bowl
What came first -the chicken (oya) or the egg (ko)? Here’s a Japanese rice bowl featuring both!
Let's start cooking!
Step 1 - Mix oyakodon sauce
- In a mixing bowl, add stock, 40 ml soy sauce, 40 ml mirin and 40 g sugar. Mix well and set aside.
Step 2 - Cook oyako ingredients
- In a pan on medium heat, add 1 tbsp vegetable oil and 1 tsp sesame oil. When hot, add onion and ginger. Stir-fry for 20 seconds.
- Add chicken thigh, oyakodon sauce and simmer for 2 minutes, or until chicken is cooked.
- Drizzle eggs into pan, then cover and cook for another minute.
Let's plate and serve!
Remove from heat, then place over a bowl of rice. Serve hot.