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Oyakodon Using Mentsuyu - Recipe Video

A simple and easy to understand recipe video shows how to make Oyakodon Using Mentsuyu.
Here is a chicken and egg rice bowl (oyakodon) recipe that you can easily make with a noodle soup base (mentsuyu). Since it is only seasoned with mentsuyu, there is no need to adjust the seasoning and it is relatively easy to make. The taste and flavor will change depending on mentsuyu you use, so please find your favorite mentsuyu and try making oyakodon.
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Chicken thigh
    50 g
  • Onion
    1/4
  • Japanese honeywort
    15 g
  • Beaten eggs
    2
  • (A)Water
    100 ml
  • (A)Noodle soup base (Mentsuyu)
    3.5 tbsp

How to make

  1. 1. Slice onion thinly.
  2. 2. Cut off the base of Japanese honeyworts, cut into 1-inch pieces, and leave one piece for decoration.
  3. 3. Cut chicken thigh into 0.8-inch cubes.
  4. 4. Add ingredient (A), Step 1 and 3 to a pan and cook over medium heat until the meat is cooked through.
  5. 5. Add Step 2 and stir quickly. Bring to a boil over high heat, then add beaten eggs in a circular motion, stir quickly, and when the edges have set, remove from the heat.
  6. 6. Pour Step 5 over the bowl with rice, place Step 2 for decoration on top, and it's ready to serve.

Tips for cooking

The taste varies depending on mentsuyu, so please adjust the amount to your liking. You can substitute chicken thigh with chicken breast. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

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