Oyakodon (Chicken and Egg Rice Bowl)
Culture
UpdateOctober 19, 2018
ReleaseOctober 19, 2018
Ingredients
100 g chicken thigh
2 eggs
80g soup stock
25g onion
2g mitsuba (Japanese wild parsley)
(soup stock)
700g bonito soup stock
250g soy sauce
500g sweet sake
Directions
1
Cut onion and put in a pot. Cut chicken meet in bite-size and put in.
2
Put soup stock in the pot and cook with medium heat until the chicken meat is fully cooked.
3
After checking the meat, put in the egg by moving it in circle.
4
When the egg comes to your favorite hardness, stop the heat and place the contents on top of a bowl of rice and sprinkle on the mitsuba as a finishing touch.
Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
