Oyakodon

Oyakodon

Which translates to "parent-and-child bowl", traditionally features chicken and eggs simmered in a savoury sauce and served over rice. Our take on this classic dish keeps the essence of Oyakodon but adds a gorgeous garlicky twist that enhances the flavour.

  • 30 mins
  • Medium
  • 1-2 Servings

Ingredients

  • 2 Chicken breasts
  • 3 Tbsp Yutaka Soy Sauce
  • 2 Tbsp Yutaka Mirin
  • 1 Tbsp Sugar
  • 2 Tbsp Oil
  • 2 Garlic Cloves
  • 4 Large Eggs
  • 300g Cooked Yutaka Rice
  • 2 Spring Onions
  • Salt and Pepper, to taste

Directions

  1. Slice your chicken breasts, garlic and spring onions.
  2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and saute for about 1 minute until fragrant. Add the sliced chicken breasts and cook until they are no longer pink, about 5-7 minutes.
  3. Add the soy sauce, mirin, and sugar to the pan. Stir well to coat the chicken evenly. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
  4. In a separate bowl, beat the eggs with a pinch of salt and pepper. Push the chicken to one side of the pan and pour the beaten eggs into the empty space. Let the eggs slightly, then scramble them gently, mixing with the chicken as they cook.
  5. Divide the cooked rice into bowls. Top with the garlicky chicken and scrambled eggs mixture.
  6. Sprinkled the sliced spring onions over the top of each bowl.

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