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Creamy Melted Cheese Chicken and Egg Oyakodon - Recipe Video

A simple and easy to understand recipe video shows how to make Creamy Melted Cheese Chicken and Egg Oyakodon.
Here we will introduce chicken and egg rice bowl (oyakodon) with melting cheese. The juicy chicken thighs go well with teh creamy and soft eggs. In addition, the melted cheese makes it hard to stop eating! We recommend you try it for lunch or dinner!
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Chicken thigh
    100 g
  • Onion
    50 g
  • Beaten eggs
    2
  • Shredded pizza cheeze
    40 g
  • (A)Water
    100 ml
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Soy sauce
    2 tsp
  • (A)Sugar
    1 tsp
  • (A)Japanese style granulated soup stock
    1 tsp
  • Japanese honeywort
    1

How to make

  1. Prepare. Cut off the stem of Japanese honeywort and cut it into 1-inch wide pieces.
  2. 1. Thinly slice the onions.
  3. 2. Cut chicken thighs into bite-sized pieces.
  4. 3. Add ingredient (A) into a pan and heat over medium heat. Bring to a boil, then add the ingredients from Step 1 and 2, then cook over medium heat.
  5. 4. When the chicken thighs are cooked through, pour in 2/3 of beaten eggs and heat over medium heat.
  6. 5. When the edges of the egg have hardened, add shredded pizza cheese and the rest of beaten eggs, heat over medium heat for about 30 seconds, mix a bit, and remove from the heat when the egg is half-cooked.
  7. 6. Serve it in a bowl with rice, top with Japanese honeywort and it is ready!

Tips for cooking

You can use chicken breasts instead of chicken thighs. You can also substitute melt-type sliced cheese for shredded pizza cheese. You can add the eggs in 2 batches to make it creamy

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