Foolproof Oyako Don with Creamy Eggs

Foolproof Oyako Don with Creamy Eggs

Adding the eggs in two batches made this oyakodon very creamy and delicious.

Ingredients: 4 servings

Chicken thigh
Medium egg
400 ml (diluted)
1/2 bunch


1. Chop up the chicken into bite-sized pieces. Thinly slice the onion. Coarsely chop the mitsuba. Dilute the menstuyu until it reaches your desired saltiness.
2. Bring to boil the mentsuyu and 2 teaspoons sugar (unlisted). Add the chicken and onion and cook briefly until the chicken is cooked.
3. Transfer the mixed ingredients from Step 2 into a small pan about the size for 1 oyakodon serving. Pour 1 beaten egg over the pan.
4. Cover the pan. After the egg has slightly hardened, pour in the remaining 1/2 egg, then scatter the mitsuba. Cover the pan and turn the heat off immediately.
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Story Behind this Recipe

I've been making this oyakodon for a while now.