Oyako-don (Chicken and Egg Bowl)

Oyako-don for 2 servings

  • 50 ml Kanena Noodle Soup
  • 150 ml Water
  • 250 g boneless skinless chicken thighs
  • slice diagonally and cut into 1.5” (4cm) pieces
  • 1/2 Onion, slice thinly
  • 2 Large eggs, beat in a small bowl
  • 2 bowls of steamed rice

Pour Kanena Noodle Soup and water into a frying pan, turn on to medium heat and bring to a boil.  Add onion and chicken.  Once boiling, lower the heat to medium-low.

Cover and cook for about 5 minutes until chicken is no longer pink. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking.

Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce. Add chopped mitsuba (or green onion) sprinkle Shichimi Togarashi (Japanese chili powder) if you like…Enjoy!

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