Silky Oyakodon (Chicken & Egg Bowl)
A rice bowl bound with soft-set egg, ready in 10 minutes.
Ingredients
- Chicken thigh100g
- Onion1/4
- Eggs2
- Cooked rice1 large bowl
- Mentsuyu (3x concentrate)2 tbsp
- Water80ml
- Mitsuba (optional)to taste
Directions
- Cut the chicken into bite-size pieces and slice the onion thinly.
- In a small pan, bring the mentsuyu and water to a boil, then simmer the chicken and onion.
- Once the chicken is cooked, pour in two-thirds of the beaten egg, cover and cook for 30 seconds.
- Add the rest of the egg, turn off the heat, slide onto rice and garnish with mitsuba.