My Family's Oyako Chicken and Egg Rice Bowl with Soboro

My Family's Oyako Chicken and Egg Rice Bowl with Soboro

This has umami soboro wrapped in egg for a great harmony of umami and texture! It's also good as ochazuke (rice in tea)!

Ingredients: 2 servings

Main Ingredients
Minced chicken
300 g
to garnish
Butter (margarine)
1 tablespoon
●Soy sauce
2 tablespoons
●Cooking sake
1 tablespoon
1 tablespoon
2 tablespoons


1. [Preparations] Separate the egg yolks and white and tear up the mitsuba.
2. Melt the butter in a frying pan and coat the pan.
3. Szzzz! Brown it well!
4. Use a spatula to break the meat up into small crumbles.
5. When the meat has cooked through, add the ● ingredients and simmer! When the meat looks like this, it's done!
6. Mix the egg whites with the mentsuyu and beat! I do this in a food processor! Of course, you can use an electric mixer as well!
7. Just like this.
8. Top the rice with the soboro and wrap the egg whites around it. Top with the egg yolks and garnish with mitsuba to finish! You can also make it into a delicious ochazuke!

Story Behind this Recipe

I got the idea for this by watching a TV program.