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Oyakodon (Japan)

Course: Main course
Preparation: 20 minutes
Cooking: 20 minutes

Instructions

  • 1.   Cook the rice as a risotto: in a pan, gradually wetting with 2 glasses of water, and stirring often. It must be slightly sticky.
  • 2.   Peel and cut the onion into 2, then into pieces 5 mm wide.
  • 3.   Cut the leek into 1 cm wide sections.
  • 4.   Pour 1/4 cup of water into a pan with broth, heat.
  • 5.   Add half of the onion and leek, and as soon as they are a bit softened, add half the chicken, 1 teaspoon of sugar and 1 tablespoon of soy sauce.
  • 6.   Break an egg into a small bowl and mix. When the meat has changed color, pour the egg around the bowl and cover.
  • 7.   When the outline of the preparation is cooked, turn off the heat, leaving covered for a few minutes.
  • 8.   Serve half of the rice in a large bowl and slide in the mixture; repeat the operation for the 2nd bowl.

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Ingredients for servings

  • 100 g of chicken fillet
  • 1 medium onion
  • 1 large leek
  • 2 eggs
  • 1 glass of round rice
  • 2 teaspoon of sugar
  • 2 tablespoon of soya sauce
  • ½ teaspoon of fish stock