Oyakodon (Chicken and Egg on Rice)
Scrambled eggs and chicken on rice.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Cut chicken into bite size pieces. Slice onions into long strips.
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Heat (A) in a fry pan. Add in (1) and cover. Once boiling, lower heat and simmer for 7-8 min.
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Beat the eggs and pour in. Sprinkle in 3 cm (1 in) pieces of mitsuba. Cover and turn off heat for loosely cooked eggs.
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Fill each bowl with some rice. Pour on (3) and garnish with fine slices of seaweed.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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