I've gotten Oyakodon at Izumiya way too many times to count even though I'm perfectly capable of making it at home. This dish is a staple for me and it's super easy to make at home because it requires such minimal ingredients. The most important thing that makes or breaks this dish is the egg. DO NOT OVERCOOK THE EGG. When I'm short on time and too hungry to make an elaborate meal, I make Oyakodon. I'm a total pro now.
Serves 1
Ingredients
1 bowl rice
½ chicken breast, cut into bite-size pieces
¼ onion, sliced
1 tbsp soy sauce
1 tbsp rice wine vinegar
5 tbsp water
1 large egg
½ green onion, chopped
Instructions
Combine soy sauce, rice wine vinegar, and water to make the broth. In a small skillet on medium-high heat, cook the broth and onion.
When it starts to boil, place the chicken on top and spread out evenly.
When the chicken is thoroughly cooked, add the green onion.
Lightly whisk the egg and slowly pour it into the skillet. Rotate the pan so that the egg spreads out evenly.
Lower the heat and cover the skillet.
Cook for 1 minute, turn off the heat, and let steam for 20 seconds.
Using a spatula, place neatly over a bowl of rice and pour more broth on top. Enjoy hot!
