Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast

1. 1

   Finely chop the onions and carrots.

2. 2

   Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like )

3. 3

   Heat up a frying pan that's been coated with oil, and saute the veggies first.

4. 4

   Sprinkle with dashi stock during the process to make them soften.

5. 5

   Cook it on about a medium heat all the way to the end.

6. 6

   Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken.

7. 7

   Spread it out so that it doesn't stack up.

8. 8

   Don't mess with it too much.

9. 9

   Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium.

10. 10

    Prepare the whisked egg batter while you wait.

11. 11

    Open the lid and stir in the whisked egg.

12. 12

    Immediately cover with a lid and cook for 40-50 seconds.

13. 13

    Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid.

14. 14

    It's done in under 10 minutes from start to finish!

15. 15

    Enjoy it piping hot over rice.

16. 16

    I heated the one shown in the photo up for 1 minute so the kids would eat it too.

* Per serving · 4 servings · Values may vary.

No additional tips available.