Japanese Omelette with Rice and Chicken (Oyakodon)
⏳ Time
25 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Japanese Omelette with Rice and Chicken (Oyakodon)
Ingredients
- Onion - 1 head
- Skin-On Chicken Breasts - 10.6 oz
- Rice - ½ cup
- Farm fresh eggs - 3 pieces
- Soy Sauce - 6 tablespoons
- Sugar - 2 tablespoons
Step by Step guide
Step 1
Peel the onion and slice it into thin half-rings. Heat a skillet over medium heat and pour in the soy sauce.
Step 2
Once the sauce starts to boil, add the onion to the skillet and sprinkle sugar on top. Cook, stirring occasionally, for 2–3 minutes.
Step 3
Meanwhile, cut the chicken breast into small pieces — there is no need to chop the meat too finely; the finished slices should remain juicy and firm.
Step 4
Add the chicken to the skillet and mix it with the sauce. When the meat turns white on one side, carefully flip the slices and simmer for another couple of minutes. Chicken breast cooks surprisingly quickly.
Step 5
In a separate bowl, beat the eggs until smooth. There is no need to add salt: the soy sauce in which the meat is simmering is salty enough.
Step 6
Pour the egg mixture over the chicken in the skillet, trying to evenly cover all the meat. Cover the skillet with a lid. Cook the omelette without stirring until the eggs are set.
Step 7
On a serving plate, mound the warm rice and top it with the omelette. You can garnish with green onions. Serve hot.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.