Oyako-don / Chicken & Egg Rice Bowl
Ingredients (2 servings)
| Chicken thigh (cut into bite-size pieces) |
160g |
| Onion (sliced) |
100g |
| Egg (beaten) |
3 |
| Water |
150ml |
| S&B Japanese Seasoning and Soup Mix (Oden No Moto) |
1 tsp (3g) |
| Mirin (sweet cooking sake) |
1 tsp |
| White rice |
200 g x 2 |
| Mitsuba (Japanese parsley) |
As needed |
| S&B Assorted Chili Pepper (Nanami Togarashi) |
As needed |
Directions
- Cut the chicken and onion into easy-to-eat sizes.
- Add the water, S&B Japanese Seasoning and Soup Mix (Oden No Moto) and Mirin to a small pot, and stir well until the soup mix is dissolved.
- Heat the pot over medium heat, add the onion, and when the mixture comes to a boil, add the chicken.
- Once the chicken is cooked, add and cook the beaten eggs, and then put on the cooked rice.
Sprinkle with desired amount of S&B Assorted Chili Pepper (Nanami Togarashi) and enjoy.
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