Oyakodon (Chicken and Egg Rice Bowl)
Traditional Japanese rice bowl dish featuring scrambled eggs and chicken simmered in a savory broth served over warm rice
Traditional Japanese rice bowl dish featuring scrambled eggs and chicken simmered in a savory broth served over warm rice
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Cut chicken into bite size pieces. Slice onions into long strips.
Heat (A) in a fry pan. Add in (1) and cover. Once boiling, lower heat and simmer for 7-8 min.
Beat the eggs and pour in. Sprinkle in 3 cm (1 in) pieces of mitsuba. Cover and turn off heat for loosely cooked eggs.
Fill each bowl with some rice. Pour on (3) and garnish with fine slices of seaweed.
