Oyakodon (chicken and egg on rice)

Servings1 serving
For one person Rice
55g Chiken
70g Onion
2pcs Eggs
95ml Water


  1. Cut chicken into bite sized pices and slice onion thin, beat eggs by using chopsticks.
  2. Put chicken, onion and Teriyaki sauce in the pot and heat it.
  3. When STEP2 gets cooked through, put egg in the pot. Put the lid on and continue to cook until the eggs become soft-boiled.
  4. Dish it up on rice.