Bowlful of Eggs "Oyakodon"
A popular Japanese dish, "oyakodon" (chicken and egg bowl) is easy to cook by using "KOMBU TSUYU". Beat the eggs lightly to make it fluffy.
PREPARATION
- Cut Chicken thigh (boneless) in bite-sized pieces, slice the onion.
- Put 75ml water and 25ml "KOMBU TSUYU" in a pot to boil and cook STEP1. After it is cooked, add beaten eggs and stir it soft.
- Put rice into the DONBURI (a deep bowl for serving), Sprinkle some seaweed and put STEP2 on it. Place mitsuba on top.
| Servings | 1 serving |
|---|---|
| Cooking Time | 10 |
| Calories (1 serving) | 752 Calories |
| Sodium (1 serving) | 3.4 g |
Ingredients
250g Steamed rice
2pcs Eggs
1/4pcs Onion
as you like Shredded seaweed
as you like Mitsuba
75ml Water
25ml KOMBU TSUYU
PREPARATION
- Cut Chicken thigh (boneless) in bite-sized pieces, slice the onion.
- Put 75ml water and 25ml "KOMBU TSUYU" in a pot to boil and cook STEP1. After it is cooked, add beaten eggs and stir it soft.
- Put rice into the DONBURI (a deep bowl for serving), Sprinkle some seaweed and put STEP2 on it. Place mitsuba on top.
