Foolproof Oyako Don with Creamy Eggs

1. 1

   Chop up the chicken into bite-sized pieces.

2. 2

   Thinly slice the onion.

3. 3

   Coarsely chop the mitsuba.

4. 4

   Dilute the menstuyu until it reaches your desired saltiness.

5. 5

   Bring to boil the mentsuyu and 2 teaspoons sugar (unlisted).

6. 6

   Add the chicken and onion and cook briefly until the chicken is cooked.

7. 7

   Transfer the mixed ingredients from Step 2 into a small pan about the size for 1 oyakodon serving.

8. 8

   Pour 1 beaten egg over the pan.

9. 9

   Cover the pan.

10. 10

    After the egg has slightly hardened, pour in the remaining 1/2 egg, then scatter the mitsuba.

11. 11

    Cover the pan and turn the heat off immediately.

12. 12

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13. 13

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14. 14

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15. 15

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* Per serving · 4 servings · Values may vary.

No additional tips available.