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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
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Mum's Chicken & Omelette Japanese Oyako-don

Recipe ID :2687 Posted on 28 JUN 2017
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Serves 1

Cook 15min
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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.

Tips & Note

Category

Japan Omelettes Rice Simmer Stir Fried Alcohol Chicken Eggs Root Vegetables Spices Spring Onions Everyday Home Alone Light Bites Lunch

Related sake soy sauce chilli powder coriander oyako don
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