How to Half-Cook an Egg for Oyakodon or Katsudon

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   Oyakodon and Katsudon are delicious because of the half-cooked egg right?!

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   Today I'll teach you the secret to making it!

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   Refer tofor the golden ratio sauce.

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   I'm going to make Oyakodon.

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   Once it has been flavored, lower the heat.

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   Point 1: When you break the egg...

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   Don't mix it!

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   Just break the yolk!

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   Point 2: When you pour the egg into the frying pan, do it in two turns!

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    First just pour in half of the egg.

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    Once it has settled, cover with a lid.

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    Bubble nubble...

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    It's ready after just a minute.

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    Now, pour in the remaining half of the egg.

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    Turn the heat to high!

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    Cover with a lid and cook until it has cooked to how you want it!

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    Got it?

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    It's so fluffy and creamy!

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    Boom!

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    Enjoy!

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    You can totally see the difference!

* Per serving · 4 servings · Values may vary.

No additional tips available.