Baked Potato with Oyako-ni Topping (Simmered Chicken and Egg)
Fluffy baked potatoes are topped with “Oyako-ni” (the simmered chicken and egg topping from Oyakodon) and enjoyed together. The aroma of soy sauce enhances the flavor of the potatoes.
40min+
295kcal
426mg
- Nutrition facts are for one serving.
- Time to make “Oyako-ni” is not included in the cooking time.
Ingredients(Servings: 2)
- For full instructions on how to make “Oyako-ni”, please refer to “Oyakodon” recipe.
Directions
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1
Wash the potatoes thoroughly and cut them in half with the skin on. Brush with olive oil and bake in the oven at 180°C (356°F) for 20–30 minutes.
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2Top the warm baked potatoes with heated Oyako-ni, then drizzle with Kikkoman Soy Sauce. Best enjoyed while breaking apart the ingredients and mixing them together.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
Washoku Lesson
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Chicken is simmered in a sweet soy-flavored soup and finished with beaten eggs. You can enjoy the savory flavor of the chicken along with the softness of the eggs. The rice soaked in the broth is delicious as well.
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