Japanese dish, chicken recipe, bento recipe-Super Easy Oyako-don

Introducing Oyako-don. It usually comes with lots of soup. Tricky part is how to transfer the topping to a bowl of steamed rice and maintain the succulent soup without being absorbed by the rice. If you add too much soup, it gets too soggy and when you are eating half way through your are already fed up with it.. Here I’ve got a good idea to solve this problem! With this thicken soup covered Oyako-don, you can even pack into your Bento box~!

[ Ingredients ]
~ serves one ~
1 Chicken breast
1/4 Onion
1 bowl Steamed rice
1 Egg
[ Ingredients A ]
1 tbs Soy sauce
1/2 tbs Mirin
1/2 tbs Sugar
3 tbs Sake
80ml Water
1 tbs Katsuo bushi/shredded dry bonito
1/2 tsp Potato starch
1/2 tsp Water
1/2 tsp Green onion, chopped


*to see Japanese seasonings explanations please click here!




[ Directions ]

1. Combine [ingredients A] and mix will.

using katsuo bushi, you don’t have to add other artificial stock powder. Ratio can be varied at your preference.



2. Slice onion

3. Cut chicken into small pieces.

It doesn’t have to be chicken breast. You can chicken thigh instead.



4. Pour the prepared sauce into a fry pan.

5. Add sliced onion into the fry pan and cook at medium heat.

6. Add chicken and bring to a boil.

7. Cover the pan and simmer it for 5 minutes or so..

8. Stir an egg or eggs (you can use one or two..)

Do not over stir your egg. leaving some egg white and yolk unmixed gives much variety of texture.



9. Uncover the pan and pour in the egg evenly on the surface.

10. Cover the pan and cook until desired egg firmness

If you prefer very soft runny egg. you don’t have to cover.



11. Shut off the stove, remove only the Oyako chicken topping from the pot by a spatula.

Make sure to leave the soup in the pan.



12. Place it on steamed rice.

13. Mix corn starch and water and pour into the remained soup and stir well “before turning on the stove”

Do NOT to turn on the stove until the starch blended into the sauce. otherwise it produces lots of lumps.



14. Turn on low heat, cook until the sauce gets thicken and glossy.

If it gets too thick you can add some more water.



15. Sauce it on your Oyako-don. Sprinkle some white sesame and chopped green onion.

Because the soup doesn’t run easily, packing into Bento box is also very suitable~!



Copyright © MASA’s Cooking- All Rights Reserved.

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