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Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken)

Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken)

Do you usually use old kimchi to make fried rice? You could also use it to make a sweet and savoury rice bowl as well.

With this recipe, you can use up plenty of kimchi and leftover tins in the cupboard.

Ingredients: 1 serving

Egg
1
Kimchi
30 to 50 g
Onion
1/4
●Mentsuyu (3x concentrate)
20 ml
●Water
40 ml
●Sugar
1 tablespoon
To make kimchi and oyako-don
Tinned yakitori chicken (with sauce)
1/2 to 1 tin

Steps

1. This is 50 g of slightly aged and sour kimchi
2. By frying kimchi you can soften the sourness (optional).
3. To make the kimchi and egg-don, add the onion and ● ingredients. Bring to a boil. If your kimchi is very spicy and sour, add more sugar.
4. Add as much kimchi as you like and swirl in the beaten eggs. Continue to cook until the egg is set to your liking and it's done.
5. It's tasty but it doesn't look attractive. That is a problem with this recipe.
6. To make a kimchi and oyako-don, I used the tinned yakitori as seen in this photo. It contains 85 g so you can make 2 servings.
7. Place the onion, ● ingredients and tinned yakitori chicken (without the sauce) in a frying pan. The yakitori sauce is very sweet, so adjust the amount of sugar.
8. Bring to a boil and add as much kimchi as you like.
9. Pour the beaten eggs over and cook until the egg is set.
10. Using leftover kimchi, make this "Instant Cucumber Kimchi" (Recipe ID: 2311975).

Story Behind this Recipe

I saw a similar dish on the menu of a family restaurant about 10 years ago, but I couldn't have it because of its strong smell.

I was wondering if I could use up the leftover kimchi and I remembered this dish!

I also could use up the leftover tins of yakitori chicken as well.