Mum's Chicken & Omelette Japanese Oyako-don

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 1 Cook: 15 min

Ingredients

Chicken breast fillets or thighs 80g
Chicken stock 50ml
Eggs 2
Onion 1/4
Spring onion 1
Sake (or white wine) 1 tbsp
Sugar 1 tbsp
Soy sauce 1 tbsp
Coriander leaf to garnish 1
Chilli powder (optional) as you like
Cooked rice for 1 person

Method

1
Cook your rice as usual.
2
Put the chicken stock into a small frying pan the size of your rice bowl and add the sliced onions on medium heat.
3
When the onions have softened, add the chicken cut into bitesize pieces and cook on medium heat. After about 3 or 4 minutes, add the sake, sugar and soy sauce.
4
Lightly beat the eggs. Pour half of the eggs into the frying pan, put the lid on and simmer for 1 minute.
5
Remove the lid and sprinkle in the finely chopped spring onion. Pour in the remaining eggs, then turn the heat off.
6
Remove the lid after 30-60 seconds - the egg should not be firmly set. Slide the omelette onto the cooked rice in the rice bowl and garnish with the coriander and chilli powder.

Tips & Note

Mum's Chicken & Omelette Japanese Oyako-don

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 1

Cook: 15 min

Ingredients

Chicken breast fillets or thighs 80g
Chicken stock 50ml
Eggs 2
Onion 1/4
Spring onion 1
Sake (or white wine) 1 tbsp
Sugar 1 tbsp
Soy sauce 1 tbsp
Coriander leaf to garnish 1
Chilli powder (optional) as you like
Cooked rice for 1 person

Mum's Chicken & Omelette Japanese Oyako-don

Recipe ID :2687 Posted on 28 JUN 2017

Serves 1

Cook 15min
views 1,036
printed 0

saved 1

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!

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Ingredients

Print Ingredients Email Ingredients
80g
50ml
2
1/4
1
1 tbsp
1 tbsp
1 tbsp
1
as you like
for 1 person

Method

Cook
15min
1
Cook your rice as usual.
2
Put the chicken stock into a small frying pan the size of your rice bowl and add the sliced onions on medium heat.
3
When the onions have softened, add the chicken cut into bitesize pieces and cook on medium heat. After about 3 or 4 minutes, add the sake, sugar and soy sauce.
4
Lightly beat the eggs. Pour half of the eggs into the frying pan, put the lid on and simmer for 1 minute.
5
Remove the lid and sprinkle in the finely chopped spring onion. Pour in the remaining eggs, then turn the heat off.
6
Remove the lid after 30-60 seconds - the egg should not be firmly set. Slide the omelette onto the cooked rice in the rice bowl and garnish with the coriander and chilli powder.
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