Chicken and Mushroom Oyakodon

Chicken and Mushroom Oyakodon

A pan-steamed dish packed full of the savoriness of its ingredients.

Cooking time
4 min
Calories
210kcal
Sodium
1000mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7 oz)

1/2

1

2

(A)

100 ml (3.4 oz)

100 ml (3.4 oz)

Directions

  1. Chop the cabbage. Thinly slice the onion and shiitake mushrooms. Break apart the shimeji mushrooms. Cut the chicken into bite size pieces.
  2. Place the cabbage, onion and all mushrooms in a fry pan. Place the chicken on top, pour in (A) and cover. Steam cook for 10 minutes over medium heat.
  3. Pour in the beaten eggs and cook until a desired point. Serve hot.

Cooking Basics

Cabbage - julienned

Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.

Onions - thinly sliced

[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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